Well, at least that's what my daughter said when she ate it.
I took some beautiful chicken thighs, breast would work as well.
First, I browned them in olive oil to seal in all the wonderful spices on the chicken.
I took the candied ginger and tamarind and pulverized it in my Vitamix.
You could also just chop it really fine if you don't have a powerful blender.
After 50 minutes, removed the foil, basted the chicken in the tasty glaze and broiled the chicken for about 5 more minutes to crisp up the skin.
This is what we created, the glaze is beyond delicious!
It's sweet, spicy, tangy, and drinkable, yes, it's that good!
Enjoy!
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 6
Ingredients:
6 chicken thighs, bone in, skin on
2 cups chicken broth
3/4 cup tamarind, dried, candied
3/4 cup ginger, dried, candied
4 cloves garlic, minced
2 chipotle peppers, minced
1 cup barbeque sauce
1 tablespoon creole seasoning
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon black pepper
1/2 tablespoon chili powder
extra virgin olive oil
hot rice
Directions:
Preheat oven to 375 degrees.
Rinse chicken and pat dry. Mix seasoning blend and set aside.
Add ginger and tamarind to a blender and blend until finely chopped.
Drizzle olive oil over chicken, mix well, coat in half the seasoning blend, mix well.
Place about 2 tablespoons in a large skillet over medium heat add chicken in batches skin side down. Brown for about 3 minutes per side, repeat.
Transfer chicken to a casserole dish.
Drain all but 2 tablespoon of oil from the skillet, saute chipotle and garlic. Add remaining ingredients, bring to boil. Pour over chicken.
Cover chicken with foil and bake at 375 degrees for 50 minutes, remove foil, baste chicken with pan juices, broil for about 3-5 minutes to crisp skin and serve with hot rice.
Enjoy!
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