Coconut, Tamarind and Lemon Chicken
+ Prep | 15 Minutes
+ Cook | 1 hour
+ Serves | 4-6 people
+ No Gluten, Dairy, Egg, Soy or Nightshades
This is a delicious tasty meal for the whole family. I make this a lot as it ticks all the dietary requirements and everyone in the house loves it!
I'm also a little bit enamoured with Tamarind and adore the sweet/sour flavour, so I wanted to find more ways to include it in our meals.
Ingredients
+ 8-10 boneless chicken thighs
+ 1/3 cup coconut flour
+ 4 tbsp coconut oil
+ 4 small cloves of garlic crushed
+ 50g tamarind fruit (no seeds)
+ 1 lemon (zest and juice)
+ 1 tbsp fish sauce (GF)
+ 1 tsp maple syrup
+ 400ml organic coconut cream
+ 1/2 cup organic raisins
+ salt and pepper to taste
+ fresh coriander to garnish
Recipe Notes
+ I love lemon juice but you can use less or even more depending on your taste.
+ If you find you have a large amount of oil after finishing frying the chicken, drain some off.
+ You can leave out the raisins and maple syrup if you know this will disrupt your blood sugar levels too much! We're all different so please adjust the recipe as needed. The maple syrup is there as it helps to balance the sour flavour of the tamarind and fish sauce. The raisins are there as I find they help my kids adjust to a new recipe, so you can absolutely omit them.
Method
Preheat oven to 160 degrees Celsius
Place tamarind fruit (semi-dried) in a ramakin and cover with 100mls of boiling water for 10 mins. Break up and mash to a paste with a fork.
Peel, chop and crush garlic.
Zest lemon and set zest aside.
Coat chicken thighs in coconut flour. In a large fry pan heat coconut oil and fry thighs on both sides until brown. You may need to do this in two batches
Place thighs back in fry pan and add garlic, tamarind paste, lemon zest and juice, fish sauce, maple syrup, raisins and coconut cream.
Cover frypan and cook for 30 mins, or until chicken is cooked through. Then put thighs in an oven proof dish and transfer to oven to keep warm.
Continue to cook remaining sauce until it reduces by half.
Serve chicken with sauce over cauliflower rice (or rice) with a side of steamed broccoli and garnish with coriander.
