Tamarind is a tropical fruit with origins in sub-tropical Africa. It is very popular in South and Central America, India and Southeast Asia. It is revered for its unique flavor profile of being tart and sour.
Interestingly enough, especially for fruit, tamarind is actually high in calcium and B vitamins. In some cultures, it is recommended for gastric ailments and in others it is enjoyed as a beverage during hot steamy weather, it can help you with fatigue although there are better ways to fix adrenal fatigue. It is one of the secret ingredients in Worcestershire sauce. It is wonderful in Zingy, Tangy and Fruity Chicken.
This tangy and tart dish delivers incredible pomegranate and tamarind flavor.
1/4 cup mild oil like safflower or canola for high heat cooking
6 to 8 skinless chicken thighs
1 large red onion, diced into small pieces
1 cup fresh cilantro
5 cloves of garlic
1 tsp. sweet paprika
1 tsp. spicy paprika
3 Tbsp. Tamarind paste or 2 tsp. tamarind concentrate
(Neera’s is great, otherwise it’s available at Latina and Asian markets)
1/4 Cup Pomegranate molasses diluted in 1/2 cup water or 3/4 cup Pomegrante juice
1 Tbsp. honey
1 Tbsp. fresh ginger, finely chopped
1/2 cup grapes
1 tsp each salt and freshly cracked pepper
Juice from 3 tangerines
In a large dutch oven or large stainless steel pan, heat the oil and place the thighs in and brown on each side for about 6 to 8 minutes. Remove from pan. Saute onions until soft.
In a food processor process the garlic with the cilantro. Add to the pan with the remaining ingredients and bring to a boil. Return chicken to pan and make sure to coat and submerge into the sauce. Cover and cook for about 20 minutes, turning a few times during that time. Garnish with extra chopped cilantro and fresh pomegranate seeds if you like.
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