Serves: 4
Total Calories: 165
1. Prepare the tamarind paste. Then, measure out 3 tablespoons and put in a blender. Cover and store the remaining paste for another use. Put the chile in a bowl of hot water and soak 20 minutes. Add the chile to the blender and discard the water. Add the tomatoes, ketchup, oil, cinnamon, allspice, and pepper. Blend to a thick smooth purée with the consistency of ketchup. If too thick, add just enough water to achieve the right consistency. Transfer the sauce to a bowl and reserve.
2. Preheat the oven to 300°. Season the chicken with salt. Line a large shallow baking pan with foil and grease the foil to prevent sticking. Arrange the chicken skin side up in a single layer in the pan. Roast, uncovered, 30 minutes. Raise the oven temperature to 375° and brush the chicken with the reserved tamarind mixture. Cook, turning and brushing the chicken with additional tamarind glaze about every 10 minutes until the chicken is dark brown and tender, about 35 to 40 more minutes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken with Tamarind recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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