| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Thai |
Chicken &, Turkey |
6 |
servings |
INGREDIENTS
| 3 1/2 |
lb |
Chicken pieces (breasts halved if using); thighs & drums sep. |
| 2 |
ts |
Ground coriander |
| 1 |
ts |
Freshly ground black pepper |
| 1 |
ts |
Salt |
| 1 1/2 |
tb |
Tamarind pulp; pref. from Thailand |
| 1/3 |
c |
Boiling chicken stock; or canned broth** |
| 6 |
|
Dried red chiles; 2-3", pref. Asian |
| 4 |
lg |
Cloves garlic; chopped |
| 3 |
tb |
Shallots; chopped ** |
| 2 |
ts |
Ginger; freshly grated |
| 1 |
tb |
Lemongrass; freshly chopped |
| 1 1/2 |
tb |
Vegetable oil |
| 3 |
tb |
Dark soy sauce |
| 3 |
tb |
Packed light brown sugar |
| 1 1/2 |
tb |
Rice vinegar |
| 1 1/2 |
tb |
Ketchup |
| 1/2 |
c |
Fresh basil leaves; finely chopped*** |
INSTRUCTIONS
Rinse the chicken pieces well and pat dry with paper towels. Prick
the skin all over with tines of a fork.
In a small bowl, combine the coriander, black pepper and salt and rub
into the chicken pieces. Set aside.
Soak the tamarind pulf in the boiling stock off the heat for 15
minutes. Stir and mash it with a fork to help it dissolve. Strain
through a fine strainer into a bowl, pressing on the solids with the
back of a wooden spoon to extract all the liquid. Set aside.
Stem the chiles and shake out the seeds. Using scissors, cut the
chiles into pieces. Soak in warm water to cover for 10 minutes. Drain
well.
Combine the chiles, garlic, shallots, ginger, lemongrass, tamarind
liquid, oil, soy sauce, sugar, ketchup, and basil in a food processor
and process to a puree. Arrange the chicken in a large shallow dish
and pour the marinade over. Cover and refrigerate 2 hours or
overnight.
Preheat the broiler.
Remove the chicken pieces from the marinade and arrange in a baking
dish deep enough to later accommodate the marinade. Broil the chicken
until browned and half cooked, about 10 minutes. Pour the marinade
over the chicken, turn the pieces on the other side, and broil until
cooked through, another 10-15 minutes. If the chicken is browning too
quickly, move the baking dish further away from the broiling element.
If your oven and broiler are controlled by the same dial, reduce the
temperature from broil to 375°F.
Remove the chicken pieces to a serving dish and pour the pan juices
over it. Serve at once. Serves 4-6.
NOTES : Risa's notes: * I didn't have canned broth or fresh so I used
1/3 tsp Better Than Bouillon Chicken Base and 1/3 cup water and
boiled it together. Worked just fine.
** I didn't have any so I omitted this from the recipe.
*** I didn't have any basil so I used another herb (I had parsley,
mint and cilantro so I used one of them).
After broiling for the first 10 minutes, I took off the skin from the
thighs and poured the marinade over it. I found it easier than
removing it when fresh. Then I continued the broiling until finished.
Recipe by: Terrific Pacific by Anya Von Bremzen
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Apr 20,
1999, converted by MM_Buster v2.0l.
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