Sauteed chicken breast in tamarind habanero reduction sauce

Name: Sauteed chicken breast in tamarind habanero reduction sauce
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb chicken breast, boneless; 1 tsp himalayan pink salt; 2 cup water; 6 tamarinds, fresh; 1 habanero pepper, medium; 1 tbsp coconut oil, organic; 1 cup Tuscan kale; 10 cherry tomatoes

aljamdc @cook_3048698

Houston, Texas

First attempt and it was out of the park. Tanginess of tamarind much smoother than lemons and is tempered by its sweetness...

aljamdc @cook_3048698

Houston, Texas

First attempt and it was out of the park. Tanginess of tamarind much smoother than lemons and is tempered by its sweetness...

Saved

Ingredients

30 mins

4 servings

1 lbchicken breast, boneless
1 tsphimalayan pink salt
2 cupwater
6tamarinds, fresh
1habanero pepper, medium
1 tbspcoconut oil, organic
1 cupTuscan kale
10cherry tomatoes

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Steps

30 mins

1

Peel tamarinds and remove seeds.
2

Bring water and salt to a boil.
3

Add tamarind pulp and seeds from habanero pepper.
4

Slice rest of pepper and put aside.
5

Bring ingredients to a boil and reduce water over medium meat.
6

Mash tamarind pulp while reducing to loosen flesh.
7

Heat coconut oil in sautee pan over medium high heat.
8

Strain reduction into hot pan, using back of spoon to push through most of the tamarind flesh.
9

After reducing sauce to a syrupy consistency, add chicken breast and sautee over medium heat, turning half way.
10

Plate chicken over Tuscan kale and garnish with habanero pepper strips and cherry tomatoes.
11

Spoon remaining sauce over chicken.
12

Enjoy!