Ukwaju (Tamarind) Marinated Spicy Chicken Thighs
From Food 52’s Black History Month Virtual Potluck Recipes that @Rooster posted in February. It was quite involved…
Marinated Chicken Thighs for 2 days in Balsamic, Apple Cider Vinegar, Tamarind Paste, Rosemary, Garlic, Tumeric, Paprika, Black Pepper, Red Pepper Flakes.
After marinating you boil the chicken in the excess liquid until it evaporates and concentrates back into the chicken… Yep.
This is where it gets tricky. The recipe calls for making a paste with Royco & Shalimar Masala Spice Mixes + Black Pepper. The creator of this recipe, Kaluhi, is a Kenyan transplant and these spice mixes aren’t readily found in the U.S., but I searched and found the ingredient lists to make my own - Masala Spices, Black Pepper, Chicken Soup Crystals & Corn Starch.
After coating the chicken in the paste you flash fry it in super hot vegetable oil. I used Chosen brand Avocado, Coconut, Safflower Oil blend
Inside Shot
I slathered Carrots in the extra paste & roasted them.
Served w/Mahatma Yellow Rice, the Roasted Carrots & Leftover Chocolate Bayo Beans
It was sooo good and the house smelled incredible for days!
