Roasted Chicken with Tamarind and Honey

by Chef

Serves: 4


8 skinless chicken thighs

½ cup tamarind pulp, steeped in ¼ cup of water

1 finely chopped chipotle pepper in adobo

1 tablespoon fine-chopped garlic

1 tablespoon Garam Masala

1/8 cup extra virgin olive oil (reserve other half for browning)

2 coarsely chopped yellow onions

2 medium russet potatoes, peeled and coarsely chopped

2 carrots, peeled and coarsely chopped

112-ounce can cannelloni or white beans

1 ½ cups vegetable or chicken broth

2-3 tablespoons pure honey

Zest of lemon

1 bunch fresh cilantro leaves, coarsely chopped

Pinch kosher salt

Dash freshly cracked black pepper

1 gallon-size zip lock bag


Preheat oven to 400 degrees. In a large zip lock bag, combine tamarind pulp, chipotle peppers, garlic, Garam Masala and olive oil. Add the chicken thighs; message and coat the chicken thighs evenly. Let marinate overnight.


Heat a Dutch oven bottom over medium-high heat. Season the chicken all over with salt and pepper. Drizzle olive oil into the pan and add the chicken. Lightly brown on both sides, about 3 to 4 minutes each side. Remove from pan and set aside. Add the onions, potatoes, and carrots to the pan, and then stir in beans, raisins, honey, lemon zest and broth. Place chicken on top of mixture, cover and bake for 25 minutes. Remove the lid and bake an additional 20 minutes to brown vegetables. Taste, and adjust seasoning with salt, black pepper and honey. Top with chopped cilantro just before serving.