August 3, 2013

Tamarind Chicken

Deconstructing Sinigang


while doing research on how to make Chicken Tikka and all of the herbs and spices needed to make the marinade and what not, I started to drift and wondered how I can use the technique of making Chicken Tikka and turning it into something Filipino. 

From that lightbulb moment, I ended up making a full course on what turns out to be a deconstructed version of sinigang.


Tamarind Chicken

INGREDIENTS:
1 lbs Chicken Tenders

1 small cup greek yogurt

2 cloves garlic, minced

Half a Lemon

1 tsp Cayenne Pepper

3 tbsp Sinigang Mix

Pinch of Salt and Pepper


PROCEDURE: 

-Lets start with the marinade

So in goes the garlic





-followed by the greek yogurt

Incorporating dairy such as yogurt or milk to a chicken marinade really help in breaking down the chicken, making it even more tender and at the same time keeping the meat moist whether grilled, fried, of even baked.






-juice of half a lemon






-pinch of salt and pepper






-a touch of Cayenne Pepper






-and then the main ingredients, 3 tablespoons of Sinigang Mix






-Mix until well incorporated






-now to mix the marinade with the chicken tenders






-massage the marinade into each piece of chicken and then cover the bowl with plastic film and refrigirate for at least 3 hours.

I actually left mine overnight in the fridge.
 






So after 24 hours, it's time to grill!






-in a preheated stovetop grill set on medium-high heat, grill the chicken for about 4 to 5 minutes on each side






-don't move them around much so that you get the brown, crispy, grill marks



Once done, serve the Tamarind Chicken with Sinigang Rice which is coming up next!

Miks