This recipe from Melissa Clark blends many of my favorite flavors: tamarind, honey, and toasted sesame oil. But, as Food and Wine Magazine asks: "What the he(ck) is tamarind, anyway?”
Turns out it's a legume from a tree that grows mostly in India, Thailand and Mexico. More flavorful right out of the pod, the familiar paste we use in jars adds a punch of flavor to any dish - savory or sweet. It's also a "secret ingredient" in the familiar Worcestershire sauce.
So here you go: sweet and spicy, sticky and zesty. Make this delicious dish ahead of time, and get the he(ck) out of the kitchen!
My Paleo Marin: 4 Persimmons
4 bone-in (skin on or off) chicken thighs, rinsed and patted dry
3 tablespoons Red Boat fish sauce
3 tablespoons honey
1 tablespoon toasted sesame oil
1 tablespoon tamarind paste
1/2 teaspoon red chili flakes
Grated zest of 1 lime
1 garlic clove, grated on a Microplane or finely minced
For garnishes: lettuce leaves, micro greens, sliced green onions, lime slices and/or sliced Serrano chilis.
Preheat the oven to 400 degrees F.
1. Combine the fish sauce, honey, sesame oil, tamarind paste, chili flakes, zest and garlic in a medium bowl.
2. Line a baking sheet with foil and place the chicken on top. Pour the marinade over the chicken and turn to coat all sides. OR
2A. Place the chicken in a large plastic freezer bag. Pour the marinade over the chicken. Seal the bag, and place in the fridge for up to 24 hours.
3. Bake the chicken until the chicken measures 165 degrees F, with an instant read thermometer, about 30 minutes. Remove from toaster oven, and set aside.
4. Prepare the plates with a bed of lettuce, and place the chicken pieces on top. Sprinkle with the garnishes. Serve.
#paleo #chicken #dinner #asian #tamarind #fishsauce #toasted-sesame #honey
My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.