This is a really good mid week meal as it’s fast and easy. Also, its tamarind season here in St. Lucia.
When Mark and I are having our breakfast, we are shaded by a HUGE tamarind tree which grows next door. I’ve often thought of taking a picture to show you, but its simply too big, and the photo wouldn’t work. My brother, whose yard it is says its a happy tree.
This is what they look like and they are a legume. You will need to buy some tamarind paste if you live somewhere that you can find it, alternatively check out “how to make tamarind paste” here at Sun Temple, and use the local tamarind pods which are available right now. Tamarind is widely held locally to be a potent remedy for lowering blood pressure. It is often made into a juice, which is delicious by the way, for this purpose.
Serves 4 generously
1 kg chicken breasts (4 good sized ones)
1 heaping tbsp tamarind paste
50 ml olive oil
bunch coriander (cilantro)
1 tsp salt
4 cloves garlic
1 red chilli
Place all the ingredients in a small blender like I did, or chop really small and mush together.
Chop the chicken into slices and pour over the vinaigrette. Mix thoroughly and leave for at least an hour to allow the flavours to develop.
Cook in a heated oven at 180°C (350°F) for 30 minutes. I served mine with steamed fresh local green beans and carrots and roasted butternut squash and yellow peppers. It was truly yum! This vinaigrette would work equally as well on fish.