Spicy Tamarind-Glazed Chicken with Coconut-Cilantro Rice
This unique fusion recipe combines the tangy sweetness of tamarind with the aromatic flavors of coconut and cilantro, creating a delightful dish that is both easy to prepare and bursting with flavor. The chicken is marinated in a spicy tamarind glaze and served over a bed of fluffy coconut-cilantro rice, making it a perfect meal for any occasion.
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In a bowl, combine 1/4 cup tamarind paste, 2 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon chili powder, and 1/2 teaspoon garlic powder to create the marinade.
Add 1 pound of boneless, skinless chicken thighs to the marinade, ensuring they are well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes.
In a medium saucepan, combine 1 cup jasmine rice, 1 cup coconut milk, and 1/2 teaspoon salt. Bring the mixture to a boil over medium heat.
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
While the rice is cooking, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
Remove the chicken from the marinade, allowing excess marinade to drip off, and place the chicken in the skillet.
Cook the chicken for 5-7 minutes on each side, or until it is cooked through and has a nice caramelized glaze.
Once the rice is cooked, fluff it with a fork and stir in 1/4 cup chopped fresh cilantro and the juice of 1 lime.
Serve the spicy tamarind-glazed chicken over the coconut-cilantro rice, garnished with additional cilantro if desired.
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