Paleo: Tamarind-Glazed Chicken
with Roasted Carrots & Smashed Cucumber Salad
Cooking time
25 minutes
Servings
2/4
Calories
390 /serving
You know how they say to save the best for last? Well, what takes this recipe to the next level is the final brush stroke applied to the chicken: the tamarind glaze. While some cuisines favour the tropical fruit’s flavour for desserts, in Thai cooking it’s used to imbue savoury dishes with sweetly sour, sticky goodness—and these roasted chicken breasts are case in point. Serve with oven-hot carrots and a side of gently smashed cucumber chunks mixed with red onions, citrus, ginger and cilantro to create contrast.
We will send you:
- 2 Chicken breasts
- 400g Carrots (orange or multicoloured)
- 1 Bunch of cilantro
- 20g Ginger
- 3 Cucumbers
- 1 Lime
- 50g Sliced red onions
- 7g Honey
- 30ml Tamarind paste
- 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Peeler
Basting brush
Total Fat
6 g
Saturated Fat
1 g
Sodium
440 mg
Total Carb
46 g
Sugars
21 g
Protein
43 g
Fibre
10 g
Preparation
Start the chicken & carrots
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Pat the chicken dry with paper towel; season with ½ the remaining spices and a big pinch of S&P. Add to the pan and roast, flipping the carrots halfway, 20 to 25 min., until the carrots are tender and the chicken* is cooked through.
Mise en place
Meanwhile, juice the lime. Halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks. Roughly chop the cilantro leaves and stems. Peel and mince the ginger.
Make the smashed cucumber salad
In a medium bowl, combine the onions, ½ the lime juice, ½ the ginger, ½ the cilantro, 1 tbsp oil (double for 4 portions), the remaining spices and S&P. Add the cucumbers; toss well.
Finish the chicken & carrots
In a small bowl, make the glaze by combining the honey, tamarind, and remaining ginger and lime juice. When the carrots are tender and the chicken is cooked through, remove from the oven and switch the oven to broil. Brush the chicken with the glaze. Broil, 3 to 4 min., until beginning to brown.
Plate your dish
Divide the chicken (slice beforehand if desired), carrots and smashed cucumber salad between your plates. Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
