"The Tamarind Chicken Thighs with Cauliflower Lime Rice features tender, tangy chicken thighs glazed with a rich tamarind sauce, served over a bed of zesty lime-infused cauliflower rice. This dish combines bold, spiced flavors with a refreshing citrus kick for a balanced and satisfying meal."
Tamarind Chicken Thighs with Cauliflower Lime Rice
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ingredients
For the Tamarind Chicken Thighs
- 8 bone-in, skin-on chicken thighs
- 10-12 tamarind pods
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 3 cloves of minced garlic
- 1 tablespoon freshly grated ginger
- 1 large thinly sliced red onion
- 1 tablespoon paprika
- 1 teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil
- to taste salt and ground black pepper
- for garnish freshly chopped cilantro
- for serving lime wedges
ingredients
For the Cauliflower Lime Rice
- 1 head of grated cauliflower
- 2 tablespoons extra virgin olive oil
- 1 juiced and zested lime
- 1 teaspoon ground cumin
- 2 tablespoons freshly chopped cilantro
- 1 tablespoon unsalted butter
- to taste
- salt and ground black pepper
Method
Step 1
Extract the Tamarind Pulp: Crack open the tamarind pods and remove the seeds and pulp. Soak the pulp in warm water for 10-15 minutes. Once softened, strain the mixture to extract the tamarind liquid, discarding the solids.
Step 2
Sear the Chicken: Preheat your oven to 350°F (175°C). Heat the extra virgin olive oil in a large, oven-safe skillet over medium-high heat. Season the chicken thighs with salt and ground black pepper. Place the chicken thighs skin-side down in the hot skillet and sear for 5-6 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
Step 3
Prepare the Sauce: Add the thinly sliced red onion to the same skillet, and saute for 3-4 minutes until they soften. Add the minced garlic and freshly grated ginger, and cook for an additional 1 minute until fragrant. Stir in the tamarind liquid, soy sauce, brown sugar, fish sauce, red pepper flakes, paprika, and chicken broth. Bring the mixture to a simmer and cook for 5-7 minutes, allowing it to reduce slightly and thicken.
Step 4
Cook the Chicken: Return the seared chicken thighs to the skillet, skin-side up, nestling them into the sauce. Spoon some of the sauce over the chicken. Transfer the skillet to the oven and cook for 55-60 minutes, until the chicken is tender and fully cooked (internal temperature should reach 165°F/75°C).
Step 5
Rice the Cauliflower: Grate the cauliflower or pulse it in a food processor until it resembles rice.
Step 6
Cook the Cauliflower Rice: Heat the extra virgin olive oil over medium heat in a large skillet. Add the riced cauliflower and sauté for 5-7 minutes until it’s tender but still has a bit of bite. Add the butter, cumin, lime zest, lime juice, and freshly chopped cilantro. Stir to combine and season with salt and ground black pepper to taste.
Step 7
Serve: To serve, plate the cauliflower lime rice first, creating a bed for the chicken. Place the tamarind chicken thighs on top of the cauliflower rice, spooning extra sauce from the skillet over the chicken. Garnish with additional cilantro and serve immediately with lime wedges on the side.