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Grilled Chicken with Tamarind-Orange Glaze

Grilled Chicken with Tamarind-Orange Glaze


Ingredients

  • 4 skinless boneless chicken breast halves
  • 1/3 cup thinly sliced fresh basil
  • 2 tablespoons chopped garlic
  • 1/4 teaspoon ground black pepper
  • 2 14-ounce cans low-salt chicken broth
  • 6 tablespoons unsalted butter
  • 2 tablespoons tamarind paste*
  • 4 teaspoons grated orange peel
  • 4 teaspoons grated peeled fresh ginger
  • 3/4 cup raw long-grain white rice, cooked

Recipe Preparation

  • Place chicken in shallow bowl. Whisk next 5 ingredients in medium bowl. Pour over chicken; turn to coat. Cover; chill at least 1 hour and up to 6 hours, turning often.

  • Whisk broth, juice, sugar, 3 tablespoons butter, tamarind paste, peel, and ginger in large saucepan. Boil mixture over medium-high heat until reduced to 3/4 cup and glaze coats back of spoon, stirring often, about 25 minutes. DO AHEAD Can be made 2 days ahead. Cool glaze, then cover and chill. Rewarm over medium heat, whisking occasionally. Whisk in 3 tablespoons butter. Season glaze with salt and pepper.

  • Prepare barbecue (medium-high heat). Reserve 1/4 cup glaze in bowl. Grill chicken until cooked through, basting with reserved glaze, about 5 minutes per side. Arrange chicken atop rice on platter. Spoon remaining glaze over chicken.

Recipe by Barrington Brewery Great Barrington MAReviews Section

Tamarind is a fruit whose pulp which is widely used as a spice in Asian and Latin American cooking. The fruit&rsquos pulp is edible as fresh fruit but is often used unripe used in savory dishes.

The pulp is often sold in concentrated form as a sticky, dark paste. Unless sweetened (as it often is) it tastes sour.

In Latin America it is particularly popular in candied form and is also made into a popular soft drink, Agua de Tamarindo. In Asia it is more often used in cooking, often in sweet and sour drinks. In India it is widely used in southern Indian cooking and is also very popular in chutneys.

The tamarind tree is native to North Africa and it is thought that it originates from the Sudan, however, it can now be found all over the world and is very popular in South America and Asia.

The seed of the fruit is often used as a spice and is instrumental in the cuisines of Latin America and South East Asia as well as being a key ingredient in the English HP Sauce, Worcestershire sauce and the Jamaixan Pickapeppa sauce.

Tamarind has many uses, it has been used as a flavouring in drinks and is the main ingredient in a popular Egyptian summer drink called tamr hindi. For a long time the flesh of the fruit has been used as a brass cleaner.

Tamarind is also used in many societies for medical purposes, either as a digestive or to help calm malarial fever.


10 photos of the "Recipes Chicken Thighs"


Grilled Chicken with Tamarind-Orange Glaze - Recipes

8 ounces dry rice noodles

2 tablespoons firmly packed brown sugar

1 tablespoon granulated sugar

1 tablespoon tamarind concentrate (such as Tamicon brand)

1 tablespoon sriracha chili sauce

3 tablespoons plus 1 teaspoon fish sauce (divided)

1 small boneless skinless chicken breast, thinly sliced (about 6 ounces)

1/4 teaspoon freshly ground black pepper

3 tablespoons vegetable oil (divided)

1/2 cup thinly sliced onions

1 tablespoon minced garlic

1/2 cup cherry tomatoes, halved

1/2 cup green beans, trimmed and cut into 1/2-inch pieces

1/2 loosely packed cup roughly chopped fresh basil

3 tablespoons chopped roasted peanuts

Place the noodles in a large bowl and cover them with very hot tap water. Set aside and soak until the noodles are pliable, 30 minutes. While the noodles are soaking, prepare the other ingredients.

In a glass measuring cup, combine the brown sugar, granulated sugar, tamarind concentrate, sriracha sauce and 3 tablespoons fish sauce stir until the sugars dissolve. In a medium bowl, toss the chicken with the remaining teaspoon of fish sauce and the black pepper.

Drain the noodles and pat them dry. Line up all the ingredients next to the stove. Heat 1 tablespoon oil in a wok over medium-high heat. Add the chicken and stir-fry until cooked through, about 5 minutes. Transfer chicken to a large serving bowl and set aside.

Return the wok to medium-high heat and add 1 tablespoon oil. Add the onions and stir-fry until they begin to brown, 1 minute. Add the garlic and stir-fry for 20 seconds. Add the tomatoes and green beans and stir-fry until the tomatoes begin to soften and collapse, 2 minutes. Pour in the eggs and stir vigorously with a spatula until they are just set, 1 minute. Transfer mixture to the serving bowl with the chicken.

Return the wok to medium high heat and add the remaining tablespoon of the oil to the wok. When the oil is hot, add the rice noodles. Stir-fry until they begin to sear on the edges, 2 minutes. Add the sugar-tamarind mixture and contents of the serving bowl and toss everything together. Transfer the noodles to the serving bowl and toss with the basil and peanuts. Squeeze half of the lime wedges over the noodles and serve, passing remaining lime wedges on the side.


Pork Chops with Tamarind Orange Glaze: Chuletas de Puerco con Tamarindo y Naranja

This recipe is reminiscent of the classic Mexican pork loin roasted with orange juice. Here, the tamarind and brown sugar give the pork a sweet-and-sour taste, and the meat is grilled and glazed rather than roasted.

Ingredients

  • 4 1½ inch thick pork loin chops
  • ½ cup fresh orange juice
  • 2 large garlic cloves, minced
  • salt and pepper to taste
  • 3 cups chicken broth
  • 1 cup orange juice
  • ½ cup light brown sugar
  • 3 tablespoons olive oil
  • 2 tablespoons tamarind paste
  • 1 tablespoon grated orange peel

Preparation

Place the pork in a non-reactive dish, such as a Pyrex baking dish. Mix the orange juice, garlic, salt and pepper and marinate, refrigerated, 2-4 hours.

While the pork is marinating, make the glaze. Combine all glaze ingredients in a sauce pan, bring to a boil, lower heat and cook, stirring from time to time, until reduced to ¾ cup.

Bring the pork to room temperature, remove from marinade and discard any leftover marinade. Grill the pork until cooked through. Use ¼ cup of the glaze to brush on the pork as it grills. Spoon the remaining glaze over the pork once it is done. Makes 4 servings.


  • 2 Gressingham Duck Breasts
  • Salt & Pepper
  • 1 tbsp 5-spice
  • 1 tbsp thyme
  • 1 tbsp Olive oil
  • 2 tbsp Chopped garlic
  • 4 tbsp Diced ginger
  • 6 tbsp Tamarind puree
  • 2 tbsp Oyster sauce
  • 2 tbsp Fish sauce
  • 4 tbsp Sugar
  • Ground black pepper
  • 100ml Duck or Chicken Stock
  1. Pre-heat the oven to 180oC, Fan 160oC, Gas Mark 4.
  2. Score the fat on each duck breast and season well with salt, pepper, 5-spice and thyme. Place the duck breasts skin side down into a large frying pan, and place on a medium heat (without oil) and cook for about 8 minutes until the fat has rendered out and the skin has gone golden brown and crispy.
  3. Turn the duck breasts over briefly to seal the flesh side, and then transfer to a roasting dish and place in the oven for 8 minutes.
  4. Whilst the duck is roasting, pour away the fat from the frying pan and add the olive oil, garlic & ginger and cook on a medium heat stirring constantly without colouring. Add the tamarind puree, oyster sauce, fish sauce and sugar and cook until dissolved. Stir-in the stock until the desired consistency is achieved and then season to taste with salt and pepper.
  5. Leave the duck breasts to rest for five minutes before carving, then arrange onto a plate and drizzle with the sauce.
  6. Serve with warm egg noodles or steamed rice.

Grilled Chicken with Tamarind-Orange Glaze - Recipes

7 comments:

Beautiful picture! I've had a hankering for halibut the last few days--thanks for this great recipe!

Hahaha I just found your blog and I LOVE yourbanner! How cute that crabby crab is.
This recipe sounds so nice and light and healthy! a must-try for the summer for sure!
M

mmmm halibut always reminds me of the summer months. haha i would definitely like to come over and eat some of this in let's say july? hahaha, ok great!

in all seriousness, this looks SO FLAVORFUL. i'm literally on the brink of running to my local fish market just so i can try this recipe out at this very second. amazing.

um okkk
Charmoula is a classic MORROCCAN and TUNISIAN spice mixture, always containing Ras El Hanout.
please do your research before you just say its like some sort of south american sauce.
its nothing like chimichurri.
try this recipe, it'll blow your mind!
1/2 shallot emincer
2 cloves garlic emincer
1 tablespoon smokey paprika
2 tablespoon chopped cilantro leaves
toasted and ground 1 tsp each:
black peppercorns
1 inch cinnamon stick
fennel seeds
cumin seeds
coriander seeds
cloves
caraway seeds
chili flakes
1/2 of a preserved lemon
juice of 1 lemon
cover with olive oil
add salt until acidity of lemon juice has just gone away
enjoy!


Grilled Chicken with Tamarind-Orange Glaze - Recipes

Sugar Cane-speared Gulf Shrimp with Tamarind–Orange Honey Glaze

Marinated sugar cane strips become skewers for plump shrimp, which is served over a delicious slaw. The accompanying sauce and glaze carry curry and tamarind flavors, bringing in Asian influence. The slaw, which includes jicama, chayote squash, peppers, and pineapple juice, could appear with other grilled foods.

Ingredients

  • Shrimp
  • Gulf shrimp - 8, (under 15-per-pound size)
  • Sugar Cane - one, 8-inch strip
  • Spiced Rum - 1 ounce (2 tablespoons)
  • Coconut Milk - 2 ounces (1⁄4 cup)
  • Pineapple Juice - 3 ounces (6 tablespoons)
  • Slaw
  • Jicama - 1 small, peeled and julienned
  • Chayote Squash - 1, julienned
  • Yellow Bell Pepper - 1⁄2, julienned
  • Red Bell Pepper - 1⁄2, julienned
  • Green Bell Pepper - 1⁄2, julienned
  • Chipotle Pepper Oil - 1⁄4 teaspoon (or smoked, dried jalapeno pepper)
  • Pineapple Juice - 1 tablespoon
  • Juice of 1⁄2 lime
  • Fresh Cilantro - 1 teaspoon, chopped
  • Salt and pepper to taste
  • Sauce
  • Sesame Oil - 1 teaspoon
  • Olive Oil - 1 teaspoon
  • Shallot - 1, peeled and diced
  • Garlic Clove - 1, peeled and diced
  • Shrimp Shells - 8
  • Fresh Ginger - 1 teaspoon, chopped, unpeeled
  • Madras Curry Powder - 2 teaspoons
  • White port wine - 1 cup
  • Unsweetened coconut milk - one, 14-ounce can
  • Heavy Cream - 2 cups
  • Salt and pepper to taste
  • Thai Curry Paste - 1⁄4 teaspoon
  • Glaze
  • Tamarind paste - 1 teaspoon
  • Orange Honey - 2 teaspoons
  • Orange Marmalade - 3 teaspoons
  • Scotch Bonnet (habañero) Chile - 1 pinch, chopped
  • Garnishes
  • Plantain - 1
  • Butter - 2 tablespoons
  • Coconut Flakes - 1⁄4 cup, roasted
  • Cilantro Leaves - 4 tablespoons

Instructions

To prepare the shrimp: Peel the shrimp, reserving the shells for the sauce. Devein and wash the shrimp in cold water. Set aside.

Cut the sugar cane into 8-inch strips. In a medium mixing bowl combine the rum, coconut milk, and pineapple juice. Add the sugar cane to the mixing bowl. Let the sugar cane marinate while preparing the slaw, sauce, and glaze.

To prepare the slaw: In a medium mixing bowl toss together the jicama, chayote squash, and peppers. Add the chipotle pepper oil, pineapple juice, fresh lime juice, and cilantro. Season to taste with salt and pepper. Combine well and set aside to marinate at room temperature.

To prepare the sauce: In a medium saucepan heat the sesame and olive oils over medium heat. Add the chopped shallot and garlic and saute 3 to 4 minutes or until softened. Add the shrimp shells, ginger, and curry powder to the saucepan, and stir well. Raise the heat to medium-high, add the port wine, and bring to a simmer. Simmer this mixture for about 2 to 3 minutes. Add the unsweetened coconut milk. Stir in the heavy cream and add the Thai curry paste. Reduce the heat to low and cook at a slow simmer for about 10 minutes or until the sauce is reduced by half. Season with salt and pepper. Strain the sauce through a fine mesh strainer and keep warm over very low heat until ready to use.

To make the glaze: In the top of a double boiler over simmering water combine the tamarind paste, orange honey, orange marmalade, and Scotch bonnet pepper. Warm just until the ingredients are combined. Set aside at room temperature until ready to use.

To cook the shrimp: Preheat the oven to 350 F. Remove the sugar cane from the marinade and, using the sugarcane as a skewer, spear one shrimp on each piece of sugarcane. Season the shrimp with salt and pepper. In a large sauté pan or skillet heat the chipotle and olive oils over medium-high heat. Sear the shrimp in the hot skillet about 30 seconds per side or until they just begin to stiffen. Be careful not to overcook (the shrimp will cook some more in the oven). Remove the shrimp from the skillet, brush with the glaze, and place in a medium roasting pan. Roast the shrimp in the preheated oven for 5 minutes. Remove from the oven.

To assemble the dish: Peel and slice the plantain. In a medium skillet melt the butter over medium-high heat and add the slices of plantain. Sauté the plantain until lightly browned. Remove from the pan and set aside.

Divide the slaw between 4 plates, placing in the center of each plate. Top the slaw with 2 pieces of sugar caned shrimp per dish. Drizzle the curry sauce around the plate. Garnish with roasted coconut flakes, cilantro leaves, and crisp slices of plantain.