Tamarind Chicken
Spice Rub
1 tsp cinnamon
1 tsp paprika
½ tsp cumin
½ tsp salt
½ tsp pepper
8-10 pieces of chicken, thighs and drumsticks, patted dry
2 Tbsp extra virgin olive oil
4 onions, peeled and quartered
6 medium Yukon gold potatoes, peeled and quartered
6 garlic cloves, roughly chopped
2 bay leaves
2 Tbsp consommé
1 cup water
2 Tbsp tomato purée
2 Tbsp tamarind
2 Tbsp pomegranate syrup or honey
1/2 cup water
1 can chopped tomatoes
2 tsp oregano
1 lemon, sliced into rings
Preheat oven to 350°F.
In a small bowl, mix the cinnamon, paprika, cumin, salt and pepper. Coat the chicken pieces evenly with the spice mix.
Pour the olive oil in a large roasting tray or casserole dish. Arrange the chicken (skin side up), onions, potatoes, garlic and bay leaf in layers.
In a measuring cup, mix the consommé and water. Then pour around the sides of the roasting dish.
In the same measuring cup, combine the tomato purée, tamarind, honey and water. Pour sauce over the chicken pieces.
Pour the chopped tomatoes over the sauce, then sprinkle with the oregano.
Arrange lemon slices between the chicken pieces. Cover tightly.
Place on bottom shelf of the oven for 45 minutes.
Remove from the oven and turn the chicken pieces over.
Bake covered for another 45 minutes.
Turn chicken over, so that skin side is up. Bake uncovered for another 25 to 30 minutes.
Remove from oven and allow to rest for 5 minutes.
Serve chicken with the thick basting juices from the pan.
