Try tamarind glazed chicken, with a dash of potato and apple
(Serves 4)
Ingredients
For the glaze
Orange (squeezed): one
Tamarind juice: three fourth of a cup
Honey: 2 tbsp
Ginger (finely grated): 1 tsp
Garlic (finely minced): 1 tsp
Mint leaves (finely minced): 1 tsp
Coriander leaves (finely minced): 2 tsp
For the chicken
Boneless, skinless chicken breasts: 8
Ground coriander: 1 tsp
Ground cumin: 1 tsp
Ground turmeric: 1 tsp
Garlic (finely minced): 1 tsp
For the puree
Medium-sized potatoes (boiled, chopped): 4
Butter: 2 tsp
Medium-sized apples (chopped): 2
Cinnamon: a pinch
Salt and freshly ground pepper: to taste
Onions (chopped): two
Method
Blend orange juice, tamarind juice, honey, garlic, mint, coriander leaves and boil until half is left, and it has a glaze.
Cut chicken into bite-size pieces; coat with combined spices; brush with half of the glaze and roast in oven for 10 minutes.
Now brush on additional glaze, and bake for 10 minutes more until the chicken is cooked thoroughly. In the meantime, sauté chopped apple in butter and add a pinch of cinnamon.
Add lightly mashed potatoes, salt and pepper to taste. Fry onions in butter until golden brown. Place chicken on serving dish and drizzle with remaining glaze. Add potato-apple puree and sprinkle with onions. Serve hot.
