Chicken Tamarind No.50
BLEND No.50 CREATIVE RECIPE
The combination of my Blend No.50 and the sweet tartness of tamarind paste elevates the flavor symphony of this dish to the ninth level. Adding a quail egg is adding sunshine to the presentation of this heavenly course.
Serves 8 - 16
RECIPE INGREDIENTS
Dressing
- ½ Blend No.50, Already mixed with olive oil, More if needed (see Original Signature Recipe)
- ¼C Tamarind
- 16 Chicken Drumsticks ¹, Skin on
- ¼C Sesame Seeds, Toasted
- 8 Quail Eggs, Sunny Side up, Optional
- 1C Avocado, Diced
- 1C Mint Tips, Optional Garnish
KITCHEN ESSENTIALS
- 13” X 9” Baking Tray
PREP
- Combine Blend No.50 mixture and tamarind in a mixing bowl, set aside
- Place chicken pieces on a baking tray, lift skin and prick them using a fork
- Pour some of the Blend mixture over them without touching the meat
- Rub the Blend mixture under and over skin with your hands
- Add more of the Blend mixture if needed for stronger flavor, optional
- Pull skin over to cover meat
- Cover and refrigerate preferably 6 - 8 hours until ready to cook
- Refrigerate excess Blend mixture, if any, in a jar with lid closed for later use
COOK
- Preheat oven to 400˚F
- Bring chicken pieces to room temperature
- Arrange chicken on baking tray
- Place tray on the middle rack in preheated oven
- Roast 45 minutes or until cooked ²
- Plate with you desired side
- Sprinkle with sesame seeds
- Top with avocado and mint
- Place quail egg on the plate, optional
- Serve immediately
NOTE
¹ It is better to use all dark or all white meat as the cooking time for each is different
² 165F = Recommended internal temperature
artSavor 50
$10.00
Premium Herb & Spice artSavor
IDEAL FOR CHICKEN
INGREDIENTS
Black Pepper, Onion, Paprika, Chili, Turmeric, Thyme, Oregano, Marjoram, Lime, Rosemary, Sea Salt, Herbs & Spices
Every Bag • Measured and Filled by Hand
Quantity:
