THAI TAMARIND CHICKEN
This recipe for sweet and spicy Thai chicken incorporates a flavorful tamarind sauce and freshly grated ginger. Serve with jasmine rice or rice noodles.
Provided by Savina
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
- Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
- Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.
Nutrition Facts : Calories 454.8 calories, Carbohydrate 26.4 g, Cholesterol 113.1 mg, Fat 18.4 g, Fiber 1 g, Protein 44.9 g, SaturatedFat 3.2 g, Sodium 2553.4 mg, Sugar 15.3 g
PLANTAIN STUFFED CHICKEN WITH TAMARIND SAUCE
This recipe originally comes from Guadalajara Mexico.It has a beautiful combination of sweet and savory flavor combined with an eloquent touch of tamarind sauce.
Provided by Spyce
Categories Chicken Breast
Time 28m
Yield 4 chicken breasts
Number Of Ingredients 13
Steps:
- Combine chicken, 3 cups of water, salt and bring to a boil.
- Melt half the butter in pan. Add peeled plantains, cinnamon.Mash and mix well for one min on medium heat.
- Remove chicken from broth, discard chicken broth or reserve for later cooking. Lay the chicken breast flat and cut from right to left through the center making two halves, add a tablespoon of plantain stuffing on the bottom half of the breast and add a 1/8th teaspoon of butter on the plantain stuffing for taste. place the second half of the chicken breast on top like a sandwich.
- Place chicken breasts on a baking tray and cover with aliminium foil. Bake the dish in a pre-heated oven for 10 minutes over a low heat.* Make sure to cover chicken with foil to keep the top layer from hardening.
- To make the sauce boil a cup of water and add the remaining ingredients except corn starch. In a bit of cold water ( about 1 ounce) drop one table spoon of corn starch and mix well. Add this mix slowly to the tamarind sauce, and keep stirring on low heat for 5 minute To make the sauce spicer or sweeter or tangyer you can add more chile powder or honey or tamarid to please your taste buds.
- To serve: Place chicken breast on plate add 3-4 tablespoons of tamarind sauce on top. Garnish with cooked plantain slices and corriander.
Nutrition Facts : Calories 447, Fat 16.9, SaturatedFat 5.8, Cholesterol 100.4, Sodium 716.5, Carbohydrate 44.9, Fiber 2.7, Sugar 27, Protein 31.7
CHICKEN-STUFFED FIGS, ONIONS AND EGGPLANTS IN TAMARIND SAUCE
Steps:
- Dice 2 onions, and place them in a large skillet with 2 tablespoons olive oil. Sauté over medium-high heat for 5 minutes.
- Using a meat grinder or a food processor fitted with a steel blade, grind or pulse chicken until finely diced. Add chicken, cardamom, cloves and salt and pepper to skillet, and continue cooking over low heat until chicken is lightly browned. Adjust seasonings, and remove from heat.
- Mix tamarind concentrate with 4 cups hot water in a large saucepan, and bring to boil. Add 2 diced figs along with brown sugar. Reduce heat, cover, and simmer for 5 minutes.
- Core remaining onions from bottoms up, leaving tops intact, removing all but a few inside layers. Stuff them 3/4 of the way full with chicken mixture. Close hole at bottom of onion with a small piece of onion from core. Place stuffed onions in pot with tamarind sauce. Cover pot, and bring to boil. Reduce heat, and simmer for 30 minutes.
- Meanwhile, in a large skillet, brown eggplants on all sides in remaining tablespoon olive oil. Remove from heat, and allow to cool for 5 minutes. Make a slit in one side of each eggplant about 1 inch deep and 2 inches long. Carefully open, and scoop out seeds, making a pocket large enough to hold about 1/4 cup chicken mixture. Stuff eggplants, and add them to onions in pot. Cook covered for 30 minutes more.
- Open whole figs from bottoms up, and remove seeds. Stuff with 1 tablespoon chicken filling. Add figs to pot with onions and eggplants, and simmer for 10 minutes. Serve one stuffed fig, one eggplant and one onion to each person, with sauce drizzled over all three.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 6 grams, Carbohydrate 60 grams, Fat 9 grams, Fiber 21 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 273 milligrams, Sugar 38 grams, TransFat 0 grams
SPICY CHICKEN EGGPLANT BOATS
I created some eggplant parmesan boats on The Kitchen recently and people really seemed to love them, so I thought, why not create an eggplant boat with a summery twist? The Mediterranean spices here taste just right on a steamy summer night.
Provided by Katie Lee Biegel
Categories main-dish
Time 1h30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Mix the oregano, salt, cumin, garlic powder and onion powder together in a small bowl. Set aside.
- Halve the eggplant, then use a paring knife to cut vertical and horizontal slits across the cut side, about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing through the skin on the other side.) Place the halves on the lined baking sheet.
- Spread each cut half with a tablespoon of olive oil, then split a heaping tablespoon of the spice mix between the two. Roast until the flesh is browned, tender and scoopable, 30 to 40 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then the onion. Cook, stirring frequently, until the onion softens, about 5 minutes. Add the harissa, ground chicken and the remaining spice mix (about 1 tablespoon). Cook the chicken, breaking it up so that it is in small pieces, until it is golden brown. Add the tomatoes and pine nuts. Bring to a boil, then reduce to a simmer and cook until the sauce is thick, at least 20 minutes.
- Remove the eggplant from the oven and use a fork to scoop out the cooked insides, leaving the skins intact. Stir the scooped eggplant flesh into the tomato mixture, then fill the eggplant boats with the mixture. Return the boats to the oven and cook until the sauce is bubbling, another 10 minutes.
- Mix the yogurt, dill, lemon juice, 2 tablespoons of water and salt and pepper to taste in a small bowl, using a little more water to loosen the sauce if desired.
- Remove the eggplant boats from the oven and allow to cool slightly before serving. Drizzle with the yogurt sauce, then sprinkle with the pine nuts and mint and drizzle with the remaining tablespoon olive oil.
CHICKEN WITH ONIONS AND FIGS
Friends and family can't get enough of tender chicken thighs in a sweet onion and fig sauce. When prepared this way, the meat turns out moist every time.-Helen Conwell, Fairhope, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onions in butter until tender. Add the figs, honey, lemon juice, garlic and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until mixture is thick, stirring occasionally., Place chicken in two greased 13x9-in. baking dishes. Spoon onion mixture over chicken. Sprinkle with paprika. Bake at 350° for 35-40 minutes or until a thermometer reads 180°. Serve with pan juices.
Nutrition Facts : Calories 503 calories, Fat 22g fat (8g saturated fat), Cholesterol 169mg cholesterol, Sodium 463mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 4g fiber), Protein 45g protein.
ORANGE CHICKEN WITH GOLDEN RAISINS AND FIGS
Steps:
- 1. Prepare the sauce. Combine all the ingredients in a medium-size bowl and set aside.
- 2. Prepare the chicken. Rinse the chicken under cold running water and pat dry with paper towels. Place on a plate.
- 3. Combine the salt, pepper, garlic powder, allspice, and paprika in a small bowl. Rub the spices into the chicken skin.
- 4. Heat the olive oil in a large pot over medium-high heat. When the oil is very hot, add the chicken pieces and brown, cooking for 2 to 3 minutes on each side. Pour the sauce over the chicken and simmer, covered, over medium heat until the chicken is cooked through and very moist, 30 to 45 minutes.
- 5. Serve the chicken pieces over rice, with the sauce spooned on top.
SAUTEED VEGETABLES WITH CHILE-TAMARIND SAUCE
The chile-tamarind sauce is a refined, complex variation on classic satay sauce, which is traditionally thickened with peanuts. This rendition owes its silky texture to mashed kabocha squash. At Arun's, this is served both as an appetizer and as a main course.
Provided by Arun Sampanthavivat
Yield Makes 6 main-course servings
Number Of Ingredients 18
Steps:
- Place tamarind square in small bowl. Cover with boiling water and let stand until pulp softens, breaking apart occasionally with fork, about 45 minutes. Using slotted spoon, transfer tamarind pulp with seeds to strainer set over medium bowl. Press pulp through sieve, leaving seeds behind. Measure 2 teaspoons pulp for sauce (discard remaining pulp).
- Cook squash in medium saucepan of boiling salted water until tender, about 8 minutes. Drain squash. Return to same saucepan and mash to smooth puree.
- Cook guajillo chiles in medium saucepan of boiling water until tender, about 15 minutes. Drain, cool, stem, and seed chiles. Place chiles in blender. Add 1/2 cup water, lemongrass, shallot, ginger, garlic, and lime peel. Puree until chile paste is smooth. Transfer paste to medium saucepan. Whisk in coconut milk, fish sauce, brown sugar, and 2 teaspoons tamarind pulp. Add kabocha squash puree and bring to simmer, whisking often. Simmer until sauce is slightly thickened and flavors blend, whisking occasionally, about 4 minutes. Season sauce to taste with salt. (Can be made 3 days ahead. Cover and chill.)
- Bring medium pot of water to boil; salt generously. Add snow peas and cook just until crisp-tender, about 15 seconds. Using large slotted spoon, transfer peas to colander. Rinse with cold water and drain well. Repeat cooking, rinsing, and draining with each remaining vegetable in separate batches in same pot of boiling salted water until vegetables are just crisp-tender, about 1 minute for asparagus, about 3 minutes for eggplant and zucchini, and about 1 minute for bok choy leaves. Pat snow peas dry; cut on diagonal into thin strips. (Vegetables can be made 2 hours ahead. Let stand at room temperature.)
- Heat oil in heavy large pot over high heat. Add vegetables and toss until heated through, about 4 minutes. Season vegetables with salt and pepper.
- Bring sauce to simmer. Spoon 1/3 cup in center of each of 6 plates. Mound 1/16 of vegetables on each plate and serve.
- *Tamarind is a legume with large brown seedpods. The pulp is used in Indian, Thai, Caribbean, and Latin American cooking. The pulp is sold in block form and is available at Indian markets.
- **Guajillo chiles are maroon-colored, fairly hot dried chiles up to 6 inches long and 1 1/2 inches wide. Available at Latin American markets and some supermarkets.
- **Guajillo chiles are maroon-colored, fairly hot dried chiles up to 6 inches long and 1 1/2 inches wide. Available at Latin American markets and some supermarkets. ***Found at Asian markets and in the Asian foods section of many supermarkets.
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