There is a Thai restaurant in Tyson’s Corner Virginia and they have a spicy tamarind sauce. I now live in Chicago and I miss it. I have found Thai restaurants that I really like but none of them seem to have that tamarind sauce, the one that satisfies that craving. So I have purchased a jar of tamarind concentrate. I’m starting slow, a very simple chicken marinade and a simple Indian spiced chutney…it is a good sized jar so I can dawdle…but soon, soon I will have the confidence to start experimenting. Perhaps I can find just the right combination of lime juice and fish sauce and red pepper flakes.
As for the chicken pictured above, well, I should have fired up the grill….but it was cold outside and I was feeling wimpy. So I used my crappy apartment stove broiler again, it skyrocketed into nuclear, and before I noticed the skin was pretty much charcoal. (sigh)
John Ash’s Marinade
2/3 cup brown sugar (he calls for light but I only have dark)
2/3 cup of red wine vinegar
1 cup of chicken stock
1 cup chopped tomatoes (about 1 can drained)
1 tablespoon whole mustard seeds (mine were black)
1/2 tsp seeded and minced Serrano chile (about 1/2 a chile)
3 tablespoons tamarind concentrate (or pulp)
Simmer for 10 minutes until thickened, cool, and puree. I put mine in a ziplock with my chicken halves and put it in the refrigerator on one evening and cooked it the next.