Canapes/hors d'oeuvresStews

Tamarind Orange Chicken (4)

Tamarind paste may be an ingredient you are unfamiliar with but you will probably have tasted it in Asian or Indian cooking. The flavor by itself is sour so many recipes use some sort of sweetness as a counterbalance – in this case freshly squeezed orange juice zest. Tamarind paste is easily found in Asian or Indian food stores or online if it is not stocked in your local supermarket. This dish goes well with brown rice.

2 tbsp. olive oil seasoned with salt and freshly ground black pepper

2 large skinless chicken breasts – cut into bite size pieces

1 onion – chopped

2 large cloves of garlic – grated

1 x 2 inch piece of ginger – grated

1 tsp. turmeric

1 can of lite coconut milk

1 1/2 tbsp. tamarind paste

2 tbsp. freshly squeezed orange juice

Zest of half and orange

Cilantro – finely chopped (enough for sprinkling over the top)

Heat oil in a cast iron casserole dish and when sizzling add the onion and let it just start to brown before adding the garlic, ginger and turmeric. Cook for a few minutes until you can smell the ginger then add the pieces of chicken and lightly brown.

Then stir in first the tamarind paste followed by the orange juice and zest and the coconut milk.

Bring to a boil, then turn down the heat and simmer for 40 minutes.

Sprinkle with cilantro.

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