By Gigi Schulze

Yesterday, my husband Claude, came up with this recipe, which he has been masticating for the longest time, in the recesses of his mind. At first, I doubted the outcome and was hesitant about even trying it out. But lo and behold! It turned out to be such a great and very “sabroso” dish, bordering between tangy and sweet!!!

CLAUDE’s TAMARIND CHICKEN

1 big whole roasting chicken (cleaned & drained)
1 box sweet whole tamarind preserves (Rob’s supermarket, fruit section)
1 tablespoon chilis/”katumbal” (chopped coarsely) – optional
1 small sachet Knorr Tmarind Sinigang powder
Salt (to taste); ½ cup water

PROCEDURE:

1.) Rub chicken with salt and the whole sachet of Knorr Tamarind powder, inside and out. Mix together the content of 1 box tamarind preserves and the chilis. Make “dasok” the whole lot into the chicken’s cavity.

2.) Roast the chicken in a turbo broiler or in a regular oven. Just add the water on the roasting dish, so that it catches the drippings and turns into a deadly sauce!

3.) When cooked, cut up the chicken into your desired pieces, place the tamarind/chili mixture alongside on the platter and serve the sauce in a separate bowl.

TIPS:
- Make “samo” the salsa with newly cooked thai jasmine rice.
- Tamarind/chili mixture is eaten like a relish with the chicken.

Enjoy your Claude’s Tamarind Chicken, and a big hug from the Red Hot Mama!!!