Tamarind, Honey & Sesame Chicken

Tamarind, Honey & Sesame Chicken

Tamarind, Honey & Sesame Chicken

Serves Serves 4
Time Cooks In1 hour 5 minutes plus 20 minutes optional marinating time
DifficultyNot too tricky
Recipe From

Dominique's Kitchen

By Dominique Woolf
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Ingredients

  • 120 g tamarind paste
  • 8 tablespoons honey
  • 3 tablespoons fish sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons sesame oil , preferably toasted
  • 4 cloves of garlic , crushed
  • ½ teaspoon salt
  • 4 spring onions , cut into 5cm pieces
  • 8 chicken thighs , skin on, bone in, fat trimmed
  • To serve
  • spring onion , finely sliced
  • Delicious served with
  • rice
Tap For Method
Recipe From

Dominique's Kitchen

By Dominique Woolf
Tap For Ingredients

Method

Preheat the oven to 200°C/180°C fan/gas mark 6.

In a jug, combine the tamarind, honey, fish sauce, soy sauce, sesame oil, garlic and salt.

Pour half the sauce into a roasting tray, then add the spring onions. Score each chicken thigh twice, then place on top, skin side up. Coat the flesh but leave the skin dry. Reserve the remaining sauce for drizzling over the finished dish. If you have time, leave to marinate for at least 20 minutes – if not, proceed to the next step.

Sprinkle each chicken thigh with sea salt flakes and a touch of black pepper, then place in the oven for 40–50 minutes, or until cooked through. If you like a crispier skin, heat the grill to high and place the tray under it for a minute or two, or until the skin is done to your liking.

Once ready, sprinkle the chicken with thinly sliced spring onion. Combine the tray juices with the leftover sauce and drizzle over liberally. Great with bowls of rice, Cucumber pickle (see page 183 of Dominique’s Kitchen) and Garlicky green beans (see page 168 of Dominique’s Kitchen), sprinkled with a few spoonfuls of Peanut serundeng (see page 163 of Dominique’s Kitchen).

Tips

I use the brown variety of tamarind. If you have the more concentrated, inky-black version, just use 40g here, loosened with 5 tablespoons of water.

Recipe From

Dominique's Kitchen

By Dominique Woolf