Friday, January 28

Easy peasy tangy tamarind drumsticks

Now I realise you probably won't have tamarind paste in your fridge or pantry - but it's a worthwhile paste to have as it forms the base of many a thai curry and these - which I think have middle eastern origins.  I wanted to serve something aromatic, a little spicy with some freshness and really - this is a fabulous spring or summer dinner.  They are gorgeous cold too.  My kids loved them cold!

2kg chicken drumsticks
1 tb coriander seeds
1 tsp cumin seeds
2 cloves
1/2 tsp cayenne pepper
1/4 tsp ground cinnamon
Pinch black pepper
2 tb olive oil
3 dried dates
1/2 cup water
3 tb tamarind paste
2 limes, sliced
1 sprig coriander, chopped roughly

In a mortar and pestle grind your coriander and cumin seeds with the cloves until they are aromatic and lovely -about 1-2 minutes (or longer if you've had a frustrating day).

Add your peppers, cinnamon and oil, make into a lovely paste.

Rub the paste all over your chicken and place in the fridge for about 3-6 hours or even overnight.

Prepare the sauce by mixing water, prunes and tamarind paste until it's thick and saucy - then set aside in the fridge.

When you're ready to cook - preheat your oven to 200 degrees c and place chicken on a baking tray (you'll need a lip on the baking tray to catch drippings from the chicken) cook for about 35-40 minutes.
Transfer to a serving dish and scatter limes, chopped coriander and tamarind sauce over and toss them through.

Seriously it's not as spicy as you would think, just aromatic and tasty...gorgeous!!
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1 lovely comments:

Not Quite Nigella on January 31, 2011 at 11:05 AM said... [Reply to this amazing comment]

These were SO delicious! And actually I have this big container of tamarind paste that I don't know what to do with. Until now of course! :)


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