Chicken with Tamarind Ginger Sauce

I was just going through my American Regional Cuisine Text book, from culinary school, and I came across a region called Floribbean Cuisine. I have to admit it’s only been about two years since school, but I don’t remember going over Floribbean cuisine. Florida is such a mixing bowl of different cultures; I could only imagine how diverse the culture and food is. In this textbook, there is the history of how Florida got started, and the number of influences there are in today’s cuisine. Then there’s a list of other countries and Islands that migrated there, it’s very interesting, how certain dishes, can stem from so many different places. I can’t wait to visit, to try some of it. I found this one recipe that really stood out to me, I haven’t cooked with tamarind in a long time, but I love ginger, and the two together, with citrus is awesome. Try it out and let me know what you think.

Yields 4

4 Chicken Brest, boneless, skinless

2 tbs Lemon Juice

1 tbs Lime juice

2 tbs vegetable oil

As Needed All-Purpose Flour, for dusting

2 ea Garlic cloves, minced

2 c Onions, small dice

2 tsp Ginger, grated

2 tbs Tamarind paste

½ c Chicken Stock

¾ c Red bell pepper, fine julienned

¾ c Yellow bell pepper, fine julienned

1 tbs Olive oil

as needed Salt & Pepper



1. Rub the chicken breast with lemon and lime juices; let marinate for at least 15 minutes.

2. Heat the vegetable oil over medium heat.

3. Season and dust the chicken breasts with flour, shake off excess flour and sauté until lightly browned, 2 to 3 minutes per side.

4. Remove browned chicken, and pour off excess oil.

5. Reduce heat to low, add garlic and onions, cook until onions are lightly colored, 3-5 minutes.

6. Add ginger, tamarind, and stock. Return the chicken to the pan and bring to a simmer. Cover the ban and reduce the heat. Simmer until the chicken is cooked.

7. In a separate bowl, toss the peppers in the olive oil and season with salt and pepper.

Serve the chicken breast coated with the sauce and topped with the pepper julienne.
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Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
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