Coffee-tamarind chicken

Name: Coffee-tamarind chicken
Total time: 5400 s
Yield: 4-6 pax
Cuisine: British
Ingredients: 1 whole chicken cut in pieces; 1/4 cup tamarind paste/juice from fresh tamarind pulp; Lime juice from 2 limes; 3 garlic cloves; 1-2 Habanero chilli (depending on your heat preference); 1 tbls instant coffee (diluted in 2tbls warm water); to taste Salt; 1 tbls brown sugar; 1 tbls vegetable oil

Deedee @cook_23679833

Zanzibar, Tanzania.

The coffee mix in this marinade gives the chicken a deep smokey flavour
#mycookbook

Deedee @cook_23679833

Zanzibar, Tanzania.

The coffee mix in this marinade gives the chicken a deep smokey flavour
#mycookbook

Saved

Ingredients

1 hr 30 mins (prep, marinate & cook)

4-6 pax

1whole chicken cut in pieces
1/4 cuptamarind paste/juice from fresh tamarind pulp
Lime juice from 2 limes
3garlic cloves
1-2Habanero chilli (depending on your heat preference)
1 tblsinstant coffee (diluted in 2tbls warm water)
to tasteSalt
1 tblsbrown sugar
1 tblsvegetable oil

Saved

Steps

1 hr 30 mins (prep, marinate & cook)

1

First grind the chilli, garlic and salt in a mortar & pestle and set aside
2

To make the marinade: in a bowl add the garlic-chilli paste and add the rest of the ingredients. Mix well to combine
3

Add the chicken pieces to the marinade, make sure all pieces are well coated. Place in a ziplock bag and allow to marinate for 30minutes or more if you have the time
4

Pre-heat oven at 180 degrees (Celsius), in an oven proof dish, arrange chicken pieces and grill for 20 minutes, then turn chicken pieces to grill the other side for another 20 minutes.
5

Once chicken is cooked, allow to cool enough to be served warm with your choice of side.
6

TIP: We use the cooked juices leftover while grilling to drizzle over the chicken before serving