This flavorful tamarind chicken recipe is infused with lots of fresh ginger and garlic. The tamarind juice gives the sauce a slightly sweet flavor.
4 lbs of chicken (thighs and drumsticks)
2 large limes
2 tablespoons of vegetable or canola oil
2 tablespoons of unsalted butter
4 cloves of garlic, minced
2 medium sliced red onions
3 tablespoons of fresh grated ginger
2 cups of tamarind juice
1 cup of chicken stock
Salt and pepper to taste
Cut the limes in half and rub the chicken extracting the juice onto the meat. Set aside
Using a large pot or Dutch oven, melt the butter with the oil over medium heat. Brown the chicken in batches and do not overcrowd. When the last batch is browned, add in the red onions and garlic. Cook until the vegetables are tender in about five minutes. Add in the grated ginger and stir.
To the pot, add in the chicken stock and tamarind juice. Add salt and pepper to taste. Return the browned chicken to the pot and bring the mixture to a boil. Cover the pot and simmer for one hour or until the chicken is completely done.
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