Stir and mash the tamarind into the boiling water and steep for 10 minutes. Strain, pressing solids with a spoon to extract all juices. In a small saucepan, combine tamarind liquid with remaining ingredients and heat over medium heat, stirring, until the honey dissolves.
Follow the directions for Basic Roast Chicken, opposite. After the chicken has been in the oven for 20 minutes, begin basting generously with Sweet Tamarind Glaze. The chicken will be so flavorful it won’t even need the pan sauce. Just serve it with the juices, if you’d like, skimmed of excess fat (the clear liquid floating on top).
© 2004 John Ash. All rights reserved.