Sticky Tamarind Chicken4
by Ayana Wilson

For Chicken:
4 chicken legs
4 chicken thighs
1 cup chopped, fresh coriander (cilantro)
1 lemon
1 orange
1 small knob ginger, sliced
2 cloves garlic
1 tbsp kosher salt
1 tsp granulated sugar
1 tsp black peppercorns
1-3 fresh habaneros (or pepper of choice)
8 cups water

For Glaze:
4 cups poaching liquid
1 cup freshly squeezed orange juice
1/2 cup packed brown sugar
4 tbsp unsalted butter
2 tbsp tamarind concentrate
1 tbsp grated orange zest
1 tbsp fresh grated ginger
1 tsp garam masala

In a large stock pot, combine all the chicken ingredients. Bring to a boil, reduce to a simmer, and let cook for 45 minutes. Remove chicken from poaching liquid and let cool. Strain liquid and reserve four cups.

In a large saute pan, add all the glaze ingredients except the butter. Bring to boil over medium high heat, then reduce heat to medium and let glaze thicken, about 20-25 minutes. Add cooled chicken to the glaze, turning constantly until chicken is sticky. Remove, garnish with coriander, and serve.

This recipe aired 070513