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Tamarind and
Coconut-glazed
Chicken Thighs
(serves 6)
3/4 cup (175 mL) coconut milk or
unflavored yogurt
2 tbsp (25 mL) tamarind paste
3 cloves garlic, minced
1 tbsp (15 mL) kosher salt
1 tbsp (15 mL) garam masala or ground cumin
1 tsp (5 mL) cayenne
12 boneless chicken thighs
(with skin or skinless)
1 lemon, cut in wedges
Sprigs of fresh cilantro
1. In a large bowl, combine coconut milk, tamarind paste, garlic, salt, garam masala and cayenne. Add chicken and turn to coat well with marinade. Cover and refrigerate for
4 to 8 hours.
2. Grill chicken for 8 to 10 minutes per side. (You could also brown the chicken in a skillet on the stove, place on a parchment- lined baking sheet and finish cooking in a 375°F/190°C oven for 20 to 30 minutes, or until thoroughly cooked.)
3. Garnish with lemon wedges and cilantro.
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