Chicken Stuffed Figs Onions And Eggplants In Tamarind Sauce Food

PLANTAIN STUFFED CHICKEN WITH TAMARIND SAUCE

Steps:

• Combine chicken, 3 cups of water, salt and bring to a boil.
• Melt half the butter in pan. Add peeled plantains, cinnamon.Mash and mix well for one min on medium heat.
• Remove chicken from broth, discard chicken broth or reserve for later cooking. Lay the chicken breast flat and cut from right to left through the center making two halves, add a tablespoon of plantain stuffing on the bottom half of the breast and add a 1/8th teaspoon of butter on the plantain stuffing for taste. place the second half of the chicken breast on top like a sandwich.
• Place chicken breasts on a baking tray and cover with aliminium foil. Bake the dish in a pre-heated oven for 10 minutes over a low heat.* Make sure to cover chicken with foil to keep the top layer from hardening.
• To make the sauce boil a cup of water and add the remaining ingredients except corn starch. In a bit of cold water ( about 1 ounce) drop one table spoon of corn starch and mix well. Add this mix slowly to the tamarind sauce, and keep stirring on low heat for 5 minute To make the sauce spicer or sweeter or tangyer you can add more chile powder or honey or tamarid to please your taste buds.
• To serve: Place chicken breast on plate add 3-4 tablespoons of tamarind sauce on top. Garnish with cooked plantain slices and corriander.

CHICKEN-STUFFED FIGS, ONIONS AND EGGPLANTS IN TAMARIND SAUCE

Steps:

• Dice 2 onions, and place them in a large skillet with 2 tablespoons olive oil. Sauté over medium-high heat for 5 minutes.
• Using a meat grinder or a food processor fitted with a steel blade, grind or pulse chicken until finely diced. Add chicken, cardamom, cloves and salt and pepper to skillet, and continue cooking over low heat until chicken is lightly browned. Adjust seasonings, and remove from heat.
• Mix tamarind concentrate with 4 cups hot water in a large saucepan, and bring to boil. Add 2 diced figs along with brown sugar. Reduce heat, cover, and simmer for 5 minutes.
• Core remaining onions from bottoms up, leaving tops intact, removing all but a few inside layers. Stuff them 3/4 of the way full with chicken mixture. Close hole at bottom of onion with a small piece of onion from core. Place stuffed onions in pot with tamarind sauce. Cover pot, and bring to boil. Reduce heat, and simmer for 30 minutes.
• Meanwhile, in a large skillet, brown eggplants on all sides in remaining tablespoon olive oil. Remove from heat, and allow to cool for 5 minutes. Make a slit in one side of each eggplant about 1 inch deep and 2 inches long. Carefully open, and scoop out seeds, making a pocket large enough to hold about 1/4 cup chicken mixture. Stuff eggplants, and add them to onions in pot. Cook covered for 30 minutes more.
• Open whole figs from bottoms up, and remove seeds. Stuff with 1 tablespoon chicken filling. Add figs to pot with onions and eggplants, and simmer for 10 minutes. Serve one stuffed fig, one eggplant and one onion to each person, with sauce drizzled over all three.

CHICKEN WITH ONIONS AND FIGS

Steps:

• In a large skillet, saute onions in butter until tender. Add the figs, honey, lemon juice, garlic and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until mixture is thick, stirring occasionally., Place chicken in two greased 13x9-in. baking dishes. Spoon onion mixture over chicken. Sprinkle with paprika. Bake at 350° for 35-40 minutes or until a thermometer reads 180°. Serve with pan juices.

ROASTED CHICKEN WITH FRESH FIGS AND ONIONS

Steps:

• Combine the lemon rind, parsley, garlic, chopped rosemary, and olive oil. Coat the chicken with this mixture, and place the whole sprig of rosemary and half the lemon into the cavity of the chicken,and reserving half lemon for placing around pan when roasting.
• Place the chicken in a roasting pan and arrange the onion and remaining lemon half around it, sprinkling with the soy sauce and oil.
• (Optional: Add an additional quartered lemon to pan, to roast around the chicken, and add as a garnish to each serving.).
• Roast the chicken in a 375 degree F (190 degree C) oven for 45 minutes.
• Arrange the figs around the chicken, and continue to cook for about 30 to 45 minutes until done ,or when the temperature reaches 185 degrees F (85 degrees C) when measured with a thermometer in the thigh (see tip in recipe description).
• Discarding the half lemon and rosemary sprig; transfer the chicken, onions, and figs to a platter and serve garnished with fresh rosemary.

ORANGE CHICKEN WITH GOLDEN RAISINS AND FIGS

Steps:

• 1. Prepare the sauce. Combine all the ingredients in a medium-size bowl and set aside.
• 2. Prepare the chicken. Rinse the chicken under cold running water and pat dry with paper towels. Place on a plate.
• 3. Combine the salt, pepper, garlic powder, allspice, and paprika in a small bowl. Rub the spices into the chicken skin.
• 4. Heat the olive oil in a large pot over medium-high heat. When the oil is very hot, add the chicken pieces and brown, cooking for 2 to 3 minutes on each side. Pour the sauce over the chicken and simmer, covered, over medium heat until the chicken is cooked through and very moist, 30 to 45 minutes.
• 5. Serve the chicken pieces over rice, with the sauce spooned on top.

THAI TAMARIND CHICKEN

Steps:

• Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
• Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
• Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.