I like contrasting and complex flavours in my food at times and tamarind is a good example of that. They are pretty large pods containing a sourish sticky brown paste with large seeds. They are usually sold in boxes in supermarkets, and there’s also tamarind paste – usually sold in a plastic tub or a square block wrapped in plastic. A classic example of a dish incorporating tamarind is the Thai noodle dish, Pad Thai. As tamarind is pretty sour, it’s usually paired with sweet ingredients for that sweet and sour contrast.
In this recipe, I’ve paired it with blackstrap molasses which simulates dark soya sauce with it’s dark caramel colour and sweet smokey taste. The resulting marinade is sweet and sour with a mild spice flavour, great on whole chicken or whole chicken legs. I’ve not tried it on other meats yet, but I think it would be great as an alternative to barbeque sauce or even as a vegetarian or vegan marinade/ glaze if maple syrup is used instead of honey.
Have you tried tamarind before? What do you use it for?
Ingredients (for Tamarind-Molasses Marinade) (makes 1/2 cup)
- 2 tbsp tamarind paste
- 1 tbsp blackstrap molasses
- 1 tsp granulated garlic/ powder
- 1 tsp ginger powder
- 1 tsp turmeric powder
- 2 tbsp coconut oil
- 1 tsp sea salt
- 2 tbsp honey or maple syrup (Use maple syrup to keep the marinade vegan-friendly)
- Juice from 1 orange/ tangerine
- 2 tbsp coconut aminos/ soy-free coconut seasoning
Method
- In a small saucepan, mix all ingredients together and bring to a boil
- Lower to a simmer at med-low heat
- Stir occasionally, pressing with a spoon to incorporate the tamarind paste
- Once it thickens (around 3 minutes), remove from heat and strain, then allow to cool
Ingredients (for Glazed Chicken Legs) (serves 4 -6)
- 1 tbsp avocado/ olive oil
- Prepared tamarind-molasses marinade
- 8 whole chicken legs (bone-in) or 2 whole chickens (3lb/ 1.4kg each)
- Coarse sea salt (salt scrub if using whole chickens)
- Sea salt, to taste
Method
- For deeper flavour, you may wish to marinate the chicken legs up to a day before cooking but the marinade can be spread on the chicken and cooked immediately as well
- Remove the chicken legs from the refrigerator about 45 minutes to an hour before cooking
- Place in a large container and season with sea salt, then rub tamarind-molasses marinade all over the chicken legs, cover and set aside to marinate
- Preheat oven to 450°F/ 230°C
- Line a baking tray with aluminium foil and grease it lightly with oil
- Place marinated chicken legs on the prepared baking tray, making sure they do not touch one another for even cooking
- Roast for 1 hour, checking occasionally for excessive browning (cover areas that are browning more quickly with aluminium foil)
- Remove from the oven and allow to rest for 10 minutes or so
- Serve with your favourite vegetable dish, enjoy!
Method – whole chicken option (serves 4 -6)
- For deeper flavour, you may wish to marinate the whole chickens up to a day before cooking but the marinade can be spread on the chicken and cooked immediately as well
- Remove any internal organs if present, rinse chickens inside and out and pat dry with kitchen paper towels
- Sprinkle coarse sea salt all over and rub with hands, scrubbing the cavity and skin with the salt
- Rinse thoroughly and pat dry with kitchen paper towels
- Truss the chickens (My quick method without trussing twine: take a 2 inch or 5cm wide sheet of aluminium foil and fold until 1/4 inch or 1/2cm wide and tie the drumsticks together, twisting the folded foil like a twist tie then tucking the wings under)
- Season with sea salt, then rub tamarind-molasses marinade all over the chickens and set aside for at least an hour (do not cover – this allows the skin to dry and crisp up better). If marinating for more than an hour, return the chickens to the refrigerator
- When ready to roast, preheat oven to 450°F/ 230°C
- Line a baking tray with aluminium foil and grease it lightly with oil
- Place marinated chickens on a roasting rack over the prepared baking tray, making sure they do not touch one another for even cooking
- Roast for approximately 1 hour or until a meat thermometer inserted reads 165°F/ 75°C or chicken juices run clear when poked at the thickest part with a skewer, checking occasionally for excessive browning (cover areas that are browning more quickly with aluminium foil)
- Remove from the oven and tent loosely with a sheet of aluminium foil for about 20 minutes before serving
- Serve with your favourite vegetable dish, enjoy!
