Tuesday, July 10, 2012

Tamarind Chicken Hash

Have you ever made too much of a particular dish and after a couple of meals there is just no way you want to reheat another plate of it?  That happened to me the other night when I made Tamarind Glazed Chicken legs.  I knew I shouldn't use the entire package but I did anyway.  I took them to work for a couple of days and then I didn't want to look at another chicken leg.  I almost thought about tossing the leftovers but being in the poor house tends to make a person less wasteful. 
So this morning I thought I would use up the rest of the butternut squash that I had cubed up.  My plan was to cook it with some chorizo and crack a few eggs in the skillet as well.  When I opened the fridge, all I could see was that big container of chicken legs that I couldn't bear to see go to waste.  I ended up making a hash that was really flavorful.  So, I am really pleased to have a wonderful recipe (Tamarind Glazed Chicken) that I can work into a completely different dish the next day.  More bang for my buck in way!! 
Tamarind Chicken, Chorizo and Butternut Squash Hash
2 leftover Tamarind Glazed Chicken legs, meat chopped into small chunks
1 cup cubed butternut squash
1/4 cup diced red onion
1 garlic clove, diced
2-3 inch link of chorizo
1/2 a jalapeno, chopped
2 T chopped cilantro
  1. Heat some bacon grease (or fat of choice) in a skillet.  Add the squash and cover with a lid.  Toss the squash a couple times cooking for about 5 minutes.
  2. Add the onion and garlic and cook until the onions are soft.  (The squash should be cooked through by this time.)
  3. Make a little space in the center of the skillet and add the chorizo, cooking until it is browned through. 
  4. Add the chicken and jalapeno.  Toss to coat all the ingredients in the chorizo grease.  Cook until the chicken is heated through.
  5. After you've plated the hash, sprinkle with the cilantro and serve with sliced avocado.

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