I stood in front of my bookshelf the other day and pulled Padma Lakshmi's Tangy Tart Hot and Sweet off the shelf. I had marked a couple of recipes way back when but never tried any of them. I found this one which originally called for fish as the protein. She mentioned that it would be good for chicken and so I went with that.
Tamarind Glazed Chicken Legs
1 1/2 c. water
1 ounce (about golf ball size) of tamarind pulp
1 small onion, diced
2 T ginger, minced
1-2 t. honey
12-14 chicken legs
1. In a small saucepan bring the water to a boil, turn off the heat and add the tamarind pulp. Break the pulp up with a fork. Cover the saucepan and let it set for about 20 minutes.
2. After 20 minutes, mash the tamarind some more. Use your fingers to knead any clumps. Pour the mixture through a strainer using a spoon to mash the pulp through as well as any liquid.
3. Place the chicken legs in a baking dish, rub with the fat of your choice and season with salt and pepper if desired. Place in a 400 degree oven for 15 minutes.
4. In a skillet heat some fat and add the onion. Saute for about 5 minutes then add the ginger and let cook about 1-2 minutes.
5. Add the strained tamarind gravy to the skillet and cook at a slow simmer, adding the honey after 5 minutes, until the sauce is reduced by half.
6. When the chicken reaches the 15 minute mark flip the legs over and cook for another 15 minutes.
7. Pour the tamarind sauce over the chicken legs and cook for another 10 minutes or until the chicken is cook through.
