We've been waiting a year. And it's finally here.
Today I'm sharing with you something tropical and exotic to wow your lover, hubby or MIL for this coming Christmas dinner.
Baked Tamarind Chicken in banana leaf
4 pieces chicken thighs
2 tsp salt
1 tsp black pepper
1 tbsp light soya sauce
1 tsp five spice powder
2 tsp chili flakes
1/4 bowl tamarind puree
2 tbsp brown sugar
2 stalks lemon grass
3 cloves garlic
1 thumb size ginger
4 kaffir lime leaves
Method to prepare the tamarind chicken.
1/ Cut the yellow part on the lemon grass into small pieces.
2/ Peel the garlic and ginger skin, then chop into small pieces.
3/ Combine the lemon grass, garlic, ginger with 2 tbsp of water and blend into a smooth paste.
4/ Mix together the tamarind puree, brown sugar, chilli flakes, five spice powder, salt, pepper with the lemon grass paste except the banana leave. Cut the kaffir lime leaves into small pieces and add into the tamarind paste.
5/ Wash the chicken and pat dry. Cut 2 slits on the chicken thighs. Marinate the chicken with tamarind paste, cover with cling wrap and chill in the fridge for 4 hours.
6/ Wrap the chicken thighs with banana leaf. Use banana leaf for baking this tamarind chicken enhance a unique smoky aroma flavor.
7/ Baked at 200 deg for 40 mins. Remove the banana leaf and use the grill mode to grill the chicken until slightly charred.
8/ Serve the tangy tamarind chicken with rice.
9/ Garnished with slice tomato, mint leaves and lime.
Heaven, heaven..... I'm in heaven with you. The only one for me...........
I'm submitting this posting for the Christmas Menu Recipe Challenge organized by Very Good Recipe
under Christmas Entree category
Continue to part 2 - Grilled coconut shrimp
MIL on the way........