Chicken with tamarind vinaigrette

Chicken with tamarind vinaigrette

Chicken with tamarind vinaigrette
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 This is a really good mid week meal as it’s fast and easy. Also, its tamarind season here in St. Lucia.

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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.

tamarind

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.

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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.

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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.

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3 Comments

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    How to make tamarind paste | Sun Temple Food
    February 25, 2014 at 8:54 pm

    […] your cheeks get pinched in with the acid. Because of this acid, it makes a very good ingredient in vinaigrette as a substitute to vinegar. Its also great marbled into plain yogurt (rather than evenly mixed in) […]

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    Easy mid-week green fig | Sun Temple Food
    March 17, 2014 at 8:07 am

    […] This truly is easy peasy. In St. Lucia, green bananas are always called “green figs” Don’t ask me….no idea….In the UK you can buy green bananas at places like Borough market or in Brixton. Not sure about the States. In St. Lucia, as you would imagine, they are literally always available…..our green gold (according to “daddy John” father of our nation, Sir John Compton). This is a very inexpensive accompaniment to almost any meal as we’ve had it hot and cold and added to salads or served with Mahi cooked in the tamarind vinaigrette. […]

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    Chicken Thighs Marinated with Tamarind Vinaigrette - Olivia's Cuisine
    April 8, 2015 at 12:26 am

    […] from Sun Temple Food and after spending some time on her website, I chose to adapt her recipe for Chicken with tamarind vinaigrette that turned out to be my version of Chicken Thighs Marinated in Tamarind […]

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