Whole roasted chicken in tamarind butter sauce from The Spice Merchant's Daughter: Recipes and Simple Spice Blends for the American Kitchen by Christina Arokiasamy

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Notes about this recipe

  • jayg312 on June 15, 2011

    Agreed, the sauce is great - a perfect mix of sweet/sour/heat (well, I might back up a bit on the palm sugar next time). The instructions for the marinade didn't quite yield a "smooth paste" as indicated, it was more soupy, but it worked fine. I'll try bumping up the coriander. I'll be making this again for sure. Prep note: 6 hours to overnight marinating time.

  • Laura on May 16, 2010

    Pg. 122. This is great! The tamarind-butter-sauce is phenomenal. When grinding the spices for the rub, be very careful that the cinnamon stick and star anise grind all the way down. You will need to grind them for a very long time.

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