These chicken thighs have the sweet maple syrup mixed with tangy tamarind paste and baked to crispy perfection! Add a side of coriander rice and side salad – it’s dinner!
Here’s How to Do it:
Preheat the oven to 350° –
Mix the tamarind paste, maple syrup and orange juice with a whisk until fully mixed.
Put the chicken, skin side up, in a casserole dish large enough to hold all the pieces. Sprinkle with salt and pepper.
Brush the chicken with the glaze, then set the remainder aside for basting.
Bake for about 15 to 20 minutes, then baste with 1/2 of the remaining glaze.
Bake for another 15 to 20 minutes, then baste with the remaining glaze and bake an additional 10 minutes.
Remove from the oven and let rest for 5 minutes.
While the chicken is cooking, cook the rice.
Toast the coriander seeds. Heat a cast iron skillet on high. Drop in the seeds and shake the pan. Continue toasting until they are slightly browned. You will smell the fragrance.
Using a mortar pestle, crush the seeds into a very coarse grind.
Add the salt and pepper to the seeds and crush it all together.
Put half the butter and all the other ingredients in a rice maker
and cook. If you are using a sauce pan, put it all in the pan, bring to a boil, then reduce heat and simmer for about 45 minutes, or until the rice is cooked.
Add the rest of the butter, then fluff it up with a fork.
Serve the chicken and the rice with dripping from the pan. Add some sliced green olives to the rice for a garnish. Delicious!
© Copyright 2022 The Lazy Gastronome
A sweet and tangy chicken with a nutty rice - a perfect dinner that's super easy to make.
- 8 chicken thighs
- 2 Tablespoons tamarind paste
- 2 Tablespoons pure maple syrup
- 1/2 cup orange juice (I used fresh squeezed, about 1 orange)
- 1 cup basmati rice, rinsed
- 1-1/2 cup cold water
- 1/2 teaspoon ground coriander
- 2-3 Tablespoon butter
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon sea salt
-
Preheat the oven to 350° -
-
Mix the tamarind paste, maple syrup and orange juice with a whisk until fully mixed.
-
Put the chicken, skin side up, in a casserole dish large enough to hold all the pieces. Sprinkle with salt and pepper.
-
Brush the chicken with the glaze, then set the remainder aside for basting.
-
Bake for about 15 to 20 minutes, then baste with 1/2 of the remaining glaze.
-
Bake for another 15 to 20 minutes, then baste with the remaining glaze and bake an additional 10 minutes.
-
Remove from the oven and let rest for 5 minutes.
-
While the chicken is cooking, cook the rice.
-
Toast the coriander seeds. Heat a cast iron skillet on high. Drop in the seeds and shake the pan. Continue toasting until they are slightly browned. You will smell the fragrance.
-
Using a mortar pestle, crush the seeds into a very coarse grind. Add the salt and pepper to the seeds and crush it all together.
-
Put half the butter all the other ingredients in a rice maker and cook. If you are using a sauce pan, put it all in the pan, bring to a boil, then reduce heat and simmer for about 45 minutes, or until the rice is cooked.
-
Add the remaining butter and fluff it up with a fork.
-
Serve the chicken and the rice with dripping from the pan. Add some sliced green olives to the rice for a garnish. Delicious!
© Copyright 2022 The Lazy Gastronome
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Interesting flavors. I don’t believe I have ever tasted tamarind. I will have to look for it.
It’s a tart and sweet flavor. We use it a lot!! Thanks for stopping by. Have a great weekend.
This looks amazing! Love the tamarind and basmati Indian flavors are my comfort food :) Stopping by from LouLou Girls link party!
Thanks so much for stopping by! Have a wonderful weekend.
The chicken sounds delicious with that maple syrup glaze!
Thanks – it was pretty good! Thanks for stopping by.
Looks good! Thanks so much for linking up at the Crafty Creators Link Party 15. Pinned.
Thanks – and thanks for hosting.
Visiting again to say thanks so much for linking up at the Unlimited Link Party 75. Pinned.
Thanks for hosting! Have a fantastic weekend.
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I am obsessed with anything made with tamarind! Can’t wait to try this one day soon!
I love the tart/sweetness of it!
I really love tamarind and am always looking for new ways to enjoy it. What a delicious recipe this is! The combination of the tamarind and maple syrup is just lovely, and the chicken came out perfectly. The rice was the perfect side dish. Delicious!
It really was good! Thanks for stopping by!
This sounds so delicious! I’ll have to try your recipe soon! Thanks!
This chicken is so full of flavor- we love it! My family is still talking about it! 5 star!
Wow, the chicken marinaded with the maple tamarind was delicious. My first time trying taramind paste and it was delicious. Chicken came out perfect, too!
We love that tanginess!
The Maple Tamarind Chicken with Coriander Rice featured has my taste buds tingling with anticipation. The blend of sweet maple and tangy tamarind must create an incredible flavor profile, and pairing it with fragrant coriander rice sounds like a match made in culinary heaven. I can practically smell the delicious aromas through the screen!
What a delicious recipe!
The glaze flavored the chicken beautifully. My whole family loved this dish!
We love tamarind so had to try this one. Turned out amazing!
This is such a great-looking chicken dish, looks incredibly delicious! It was cook to perfection and the texture make this so enticing and very appealing! Loved it!
This maple flavor is superb! Great recipe!
The glaze is so good! Great recipe!
This chicken glazed with tamarind is such a creative way to cook and make an ordinary chicken into a dream dish.