Tamarind & Soy Sauce Chicken
tamarind paste (available at some india and pakistani stores)
mild soy sauce (i prefer kikkoman)
chicken, 3-4 lbs (whole or pieces, doesn't matter)
garlic heads, wash, lightly peeled, cut in 1/2 across
water to cover about 2 inch above chicken
sprigs of parsley for garnish
1You need a heavy 2-3 quart pan with lid.
2Wash and remove fat from chicken.
3Wash and remove all but 1 layer of the paper-ish skin from 3 heads of garlic, cut in 1/2 straight across.
4Toss chicken and garlic into the pan. Add soy sauce, and garlic.
5Add measured soy sauce, then in the same measuring cup add tamarind paste and a little water and mix. Add to the pot.
6Cover with water to about 2 inches above chicken.
7Bring to a high boil and boil for 10 min., then remove from heat and allow to set for 2-3 min and the skim off any oils and other debris from top of water.
8Return to heat and cook at a high simmer until the chicken is fully cooked. Remove from heat.
9Remove Chicken from the sauce and place in a covered bowl ready to put back in the sauce.
10Pour sauce and solids thru a strainer into a pan/bowl and return sauce to pan.
11Pick thru the stuff in the strainer for chicken, add to bowl of chicken.
12Find all garlic, remove from the garlic skins. Mash the really large pieces ever so slightly and return all garlic "meat" to sauce.
13Taste sauce, add soy sauce or tamarind paste as needed to balance the 2 flavors to your own taste. Bring to a high boil and reduce sauce to about 2-3 cups. Taste again for balance.
14Add reserved chicken back to sauce and simmer, turn pieces as necessary to coat with reduced sauce and rewarm thru.
15Using either cooked rice or cooked Cous Cous form a ring on a serving platter. Place cooked Chicken in the middle nap with the sauce. Serve while hot.
16Garnish as desired. I like the contrast of leaf parsley.
Originally Posted: Wed, Feb 9, 2011