The last time I used Essie Spice's TamarindOH! sauce was in this sweet and tangy cocktail. This time, the versatile sauce is making its debut in this week's entree. Chicken thighs--seared first on the stove top and then finished in the oven--are flavorful, inexpensive and easy to cook. They make a great Sunday supper (I enjoyed mine with Sunday night's episode of Game of Thrones), and leftovers for office lunches for the week ahead.
Tamarind-Glazed Chicken Thighs
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon of apple cider vinegar
- 1 juice of one lemon
- Salt and Pepper
- 6 tablespoons Essie Spice TamarindOH sauce, reserve 2 tablespoons for marinade
- 2 tablespoons Worcestershire sauce
- 1 teaspoon onion powder
- Half of a sweet onion, chopped into four medium-sized pieces
- Scallions, chopped for garnish
- Fill a large bowl halfway with cold water. Add vinegar and lemon juice. Remove excess fat from chicken thighs and submerg wings in water. Allow chicken thighs to soak for 15-20 minutes.
- Remove chicken and pat dry with a paper towel. This will ensure a crisp skin when you sear the chicken on the stove top.
- In a small bowl, add TamarindOH! sauce. Stir in Worcestershire sauce and onion powder until blended.
- Add cleaned, dried chicken thighs to a clean bowl and season with salt and pepper. Coat chicken with a bit of the tamarind sauce. Cover the bowl with saran wrap and let chicken thighs marinate in the refrigerator for at least a half an hour.
- Preheat oven to 475 degrees. Heat oil in a cast-iron skillet over high heat until warm.
- Place chicken in skillet, skin side down and cook for three minutes, gently rearranging chicken so that they heat evenly. Add onion to the pan and saute. Continue turning chicken and onion until golden brown.
- Glaze chicken with tamarind sauce. Transfer cast-iron to oven and allow chicken thighs to cook for 15 minutes. Flip chicken and glaze again. Cook until chicken is cooked through.
- Remove pan from oven and cover chicken with remaining sauce.
- Transfer to serving dish and let rest for about 5 minutes. Garnish with chopped scallions before serving.