Tamarind & Soy Sauce Chicken
★★★★★ 1 vote5
2 Tbsptamarind paste (available at some india and pakistani stores)
1 cmild soy sauce (i prefer kikkoman)
1chicken, 3-4 lbs (whole or pieces, doesn't matter)
3garlic heads, wash, lightly peeled, cut in 1/2 across
·water to cover about 2 inch above chicken
·cooked cous cous or rice
4sprigs of parsley for garnish
How to Make Tamarind & Soy Sauce Chicken
- You need a heavy 2-3 quart pan with lid.
- Wash and remove fat from chicken.
- Wash and remove all but 1 layer of the paper-ish skin from 3 heads of garlic, cut in 1/2 straight across.
- Toss chicken and garlic into the pan. Add soy sauce, and garlic.
- Add measured soy sauce, then in the same measuring cup add tamarind paste and a little water and mix. Add to the pot.
- Cover with water to about 2 inches above chicken.
- Bring 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.
- Return to heat and cook at a high simmer until the chicken is fully cooked. Remove from heat.
- Remove Chicken from the sauce and place in a covered bowl ready to put back in the sauce.
- Pour sauce and solids thru a strainer into a pan/bowl and return sauce to pan.
- Pick thru the stuff in the strainer for chicken, add to bowl of chicken.
- Find all garlic, remove from the garlic skins. Mash the really large pieces ever so slightly and return all garlic "meat" to sauce.
- Taste 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.
- Add reserved chicken back to sauce and simmer, turn pieces as necessary to coat with reduced sauce and rewarm thru.
- Using 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.
- Garnish as desired. I like the contrast of leaf parsley.