Latin cooking, particularly Mexican and Caribbean, usually highlights the tamarind’s sugary aspect, utilizing it in candy drinks, candies, and desserts. Asian recipes benefit from the bitter aspect, including it to fiery stir-fry sauces and different savory dishes.

On this Caribbean recipe, I made a decision to go a little bit candy and a little bit spicy. Pineapple and contemporary mango carry fruity stability – and add to the tropical theme of the dish.

Word: You should purchase contemporary tamarind pods and make your personal juice (or “tamarind water,” as it’s typically referred to as), or you will discover ready juice in cans in Asian or Latin markets and within the worldwide part of some supermarkets. Tamarind “pulp” additionally might be bought in compressed blocks, prepared to combine with water Nước tương.

The pulp of the fruit may be very sticky and must soak in water earlier than being pressed via a fantastic sieve to kind a mush. The pressed pulp is then mixed with the soaking liquid to create the juice.

For those who select to make your personal utilizing contemporary fruit, merely crack open the pod along with your fingers and pull out the pulp. Take away the stringy fibers that run the size of it and squeeze out the arduous seeds inside. Soak about 1/2 cup of pulp (5-6 pods) in 1-1/2 cups of water for 2 hours. Press the pulp via a sieve right into a bowl and add a lot of the soaking liquid. When stirred collectively, the consistency needs to be a bit thinner than canned tomato sauce.

Serves 4

Components

For the Rooster

• 1 entire hen (about 3-1/2 lbs), pores and skin eliminated, reduce into 8 serving items
• juice of half a lime
• sea salt
• freshly floor black pepper
• 1/2 tsp floor coriander
• 1 small onion, sliced vertically into skinny strips
• 8 oz pineapple chunks (from an 8-oz can in 100% juice), juice reserved
• 1/2 cup hen broth
• 3 tbsp coarsely chopped cilantro leaves
• contemporary mango slices, for serving

For the Tamarind Sauce

• 1/2 cup tamarind juice (could also be offered as “water” in cans)
• 4 tbsp light brown sugar
• 3 tbsp soy sauce
• 3 tbsp reserved pineapple juice
• 2 inexperienced onions, thinly sliced
• 1 garlic clove, finely chopped
• 1 cayenne chile, finely chopped
• freshly floor black pepper

Preparation

For the Rooster

1. Preheat the oven to 350 levels. Line a big baking dish with aluminum foil.
2. Place the hen items in a single layer within the dish and squeeze the lime juice on prime. Sprinkle with salt, pepper, and coriander.
3. Scatter the onion strips and pineapple chunks round and on prime of the hen. Pour the hen broth across the edges.
4. Cowl tightly with foil and bake for half-hour. Flip the hen over, cowl once more, and bake 20 minutes longer.
5. Flip the hen once more and baste with the tamarind sauce (recipe follows). Bake, uncovered, 10 minutes longer. Baste as soon as extra earlier than eradicating the hen from the pan.

To serve, place the hen, onions, and pineapple on a platter and scatter the cilantro on prime. Garnish with mango slices, and cross the remaining tamarind sauce on the table.

For the Tamarind Sauce

1. Mix the primary 7 elements (via chile) in a small saucepan. Deliver to a light boil, cut back warmth to low, cowl, and simmer 5 minutes.
2. Take away from the warmth and season with pepper.