Tamarind, Honey and Sesame Chicken

I first discovered the joys of tamarind a few years ago when my Thai auntie Dang brought us a jar of her homemade tamarind sauce. It was a complete revelation, and after one taste I was hooked. Made from just tamarind, fish sauce and sugar, it was sticky and sweet, and the perfect match for our crispy fried salmon. Since then tamarind has become a much loved ingredient of mine, and the combination here with honey, garlic and sesame oil borders on the addictive.

Start your shop...

Pick which supermarket you want to send your ingredients to:

Ingredients

bone in chicken thighs 1000 g
garlic cloves 4 (crushed)
spring onions 4 (sliced)
tamarind paste 120 g
honey 8 tbsp
fish sauce 3 tbsp
soy sauce 2 tbsp
sesame oil 2 tbsp
basmati microwave rice 500 g

Method

Preheat the oven to 200ºC/180°C fan.
Score each chicken thigh twice.
Peel and crush the garlic, slice the spring onions into large pieces.
In a jug combine the tamarind, honey, fish sauce, soy sauce, sesame oil, garlic and season with salt. This is your sauce.
Pour half the sauce into a roasting tray, then add the spring onions, place the chicken thighs on top, skin side up. Coat the flesh but leave the skin dry. If you have time, leave to marinate for at least 20 minutes. Reserve the remaining sauce for drizzling over the finished dish in step 8.
Before baking, sprinkle each chicken thigh with sea salt flakes and black pepper, then place in the oven for 40–50 minutes, or until the meat is cooked. If you like a crispier skin, heat the grill to high and place the tray under it until the skin is crispy, 1-2 minutes.
Cook the rice according to the packet instructions.
Plate up the rice, top with the chicken thighs and drizzle with the leftover sauce and tray juices.

More recipes like this...

Tamarind, Honey and Sesame Chicken

Start your shop...

Ingredients

Method

More recipes like this...

Thai Red Beef and Peanut Curry

Green Goddess Salad & Jasmine Rice

Thai Green Curry Chicken Traybake