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Recipe Garlic and Tamarind Chicken Thighs-min

Recipe: Garlic and Tamarind Chicken Thighs

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If you’re looking for a ‘stir fry’ recipe with maximum flavour, look no further. This recipe is quick, easy, and comes with incredibly deep and complex flavours. Garlic, Tamarind, Mushrooms, Fish Sauce, Peppers, Shallots and Ginger all work in harmony and make this stir fry incredibly unique. As you’ll know if you've used tamarind before, it can be very sour – so if you’re cooking with it, you’ll need a little sweetness just to balance it out. I find a 1:1 ratio works well, but you may need to adjust this depending on your palate.

The key to this recipe is the gentle cooking. Don’t go mad and raise the heat too high, or the garlic will burn and turn bitter.

Recipe: Garlic and Tamarind Chicken Thighs
 
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Recipe type: Dinner
Prep time: 
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Ingredients
  • 1 tbsp coconut oil
  • 4 skinless and boneless chicken thighs, diced
  • 3 fat garlic cloves, finely chopped
  • 3cm chunk root ginger, finely chopped
  • 4 shallots, finely sliced
  • 1 green pepper, deseeded and sliced
  • 1 red pepper, deseeded and slices
  • 8 mushrooms
  • ½ cup chicken stock
  • 2 tsp tamarind paste
  • 2 tsp raw honey
  • 1 tbsp fish sauce
  • 1 tsp toasted sesame oil (optional)
  • Handful fresh coriander, finely chopped
Instructions
  1. ) Gently heat the coconut oil in your largest wok. Add the chicken thighs, garlic, ginger and shallots, and cook gently for around 10 minutes, until the chicken is browned and the shallots start to caramelise. Add the peppers and mushrooms and cook for a further 5 minutes.
  2. ) Meanwhile, heat the chicken stock in a saucepan. Add the tamarind, honey, fish sauce and sesame, and mix together until thoroughly combined. Keep on the heat for a few more minutes, until it starts to reduce down. Taste, and adjust to your liking.
  3. ) Check the chicken is thoroughly cooked through. Add the tamarind sauce to the pan, and toss the ingredients together. Serve garnished with a little fresh coriander.

Next on my list is using fresh tamarind fruit, rather than the paste. I’d love to know if you've ever tried it, and how it turned out!

Recipe Garlic and Tamarind Chicken Thighs-min

Recipe Crispy Spiced Chicken Thighs schnitzel paleo network 680 min

Recipe: Crispy Spiced Chicken Thighs

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The clue is in the name – these chicken thighs are suitably spicy and oh so satisfyingly crispy, thanks to a mix of ground almonds and desiccated coconut. Throw the soggy, batter coated, southern fried chicken portions in the bin – these are where it's really at. I used ginger, cayenne pepper for a bit of a kick and garam masala – but highly recommend experimenting and finding your favouite blend of herbs and spices. I used chicken thighs, but you can use the coating on wings – or whichever piece of chicken you prefer!

Recipe Crispy Spiced Chicken Thighs schnitzel paleo network 680 min

Recipe: Crispy Spiced Chicken Thighs
 
Author: 
Recipe type: Dinner
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
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Everyone in the family will love these spicy chicken thighs!
Ingredients
  • 8 free range chicken thighs
  • 200ml thick coconut milk
  • 50g ground almonds
  • 50g desiccated coconut
  • 2 garlic cloves, crushed
  • 1 tsp fresh ginger, finely chopped
  • 1 tsp cayenne pepper
  • 2 tsp garam masala
  • Pinch salt
Instructions
  1. ) Preheat the oven to 180C / 350F / Gas Mark 4
  2. ) In a large bowl, combine the coconut milk with all the spices. Stir in the almonds and coconut.
  3. ) One by one, add the chicken thighs to the mixture, ensuring an even coating covers each piece of meat. Arrange on a roasting dish, then transfer to the oven.
  4. ) Bake for approximately 45 minutes, until crisp and golden brown. Serve with a fresh green salad.