Spicy Tamarind-Glazed Baked Chicken with Coconut-Lemongrass Rice

Preheat your oven to 400°F (200°C). In a mixing bowl, combine 1/4 cup tamarind paste, 2 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon ground cumin, and 1 teaspoon chili powder to create the glaze.

Pat 4 chicken thighs dry with paper towels and season them with salt and pepper. Brush the tamarind glaze generously over the chicken thighs, ensuring they are well coated.

Place the glazed chicken on a baking sheet lined with parchment paper. Bake the chicken in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

While the chicken is baking, rinse 1 cup jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, 1 can (13.5 oz) coconut milk, 1 cup water, and 1 stalk of lemongrass (bruised) for flavor.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.

Once the chicken is done, let it rest for 5 minutes before serving. Fluff the coconut-lemongrass rice with a fork and serve it alongside the tamarind-glazed chicken.

Garnish with fresh cilantro and lime wedges for an extra burst of flavor.