Main Dish - Baked Tamarind Chicken

Christmas is just round the corner, you feel it in the air.
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.

Yours truly busy cooking in the kitchen......cook an hour early, in case MIL decide to drop by early for spot check.

Main Dish of the day Baked Tamarind Chicken in banana leaf.

Baked Tamarind Chicken in banana leaf

Ingredients
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
Banana leaves

Brown sugar, chilli flakes, five spice powder, tamarind puree.

Tamarind or tamar-i-hind the 'date of India'as the Arabs described it, is one of the most widespread trees of the Indian subcontinent. It may have originated in Africa, but it's history in South Asia is ancient and it is widespread in the region.

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.

Come on, babe!

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.

The aromatic fragrant scent from the lemon grass and kaffir leaves is oooooohhhh...so good!

Soft and tender tamarind chicken. If you can't get banana leaf, use aluminum foil to cover the chicken during baking to retain the moisture.

When you take the first bite of this scrumptious chicken, the flavor hits you with a zing and you'll be singing I'm in heaven.
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........