Tamarind Spiced Roast Chicken with Turmeric Rice
Tamarind Spiced Roast Chicken with Turmeric Rice is a flavorful fusion dish featuring juicy, marinated roast chicken with a tangy tamarind glaze, served over fragrant turmeric-infused basmati rice. This delicious, aromatic meal blends Indian and Middle Eastern spices, making it perfect for family dinners or special occasions. Try this easy yet impressive recipe today!
Tamarind Spiced Roast Chicken with Turmeric Rice, a dish that perfectly balances smoky, tangy, and aromatic spices. Juicy, marinated chicken is roasted to perfection, creating a beautifully charred exterior while remaining tender and flavorful inside. The deep, slightly sweet tang of tamarind enhances the dish, infusing it with a mouthwatering richness. Served over fragrant, golden turmeric basmati rice, infused with warm spices and sweet peas, this meal is a delightful fusion of textures and flavors. Finished with a drizzle of tamarind sauce and fresh herbs, this dish is perfect for special occasions or a flavorful family dinner.
Ingredients
Nutritional Information
- Calories: 520
- Protein: 38g
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Sugar: 6g
- Sodium: 780mg
- Cholesterol: 95mg
Directions
1. Step
In a saucepan, combine half of the prepared marinade with ½ cup (120ml) of water and salt to taste. Simmer over low heat for 20 minutes, stirring occasionally. Set aside. Reserve the remaining marinade for the chicken.
2. Step
Coat the chicken pieces thoroughly with the reserved marinade. Let it marinate for at least 30 minutes.
3. Step
Preheat the oven to 400°F (200°C). Place the marinated chicken on a rack in a roasting pan. Roast for 1 hour, checking occasionally for even cooking.
4. Step
Heat a pot over medium heat and add a little vegetable oil. Melt 1 tbsp (15g) butter and sauté 1 tsp (10g) minced garlic until fragrant. Add the following: 2 cups (400g) washed and soaked basmati rice, 1 tsp salt, 1 tsp vegetable bouillon, ½ tsp turmeric, 3 cups (750ml) water, Stir well, reduce heat to low, cover, and cook until the water is absorbed. Add ½ cup (60g) sweet peas, cover, and cook on low heat for 20 minutes.
5. Step
Spread the cooked rice on a serving platter. Arrange the roasted chicken pieces on top. Drizzle the tamarind sauce over the chicken. Serve hot and enjoy!
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