Basic Roast Chicken with Sweet Tamarind Glaze

Preparation info

  • Difficulty


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About


  • 3 tablespoonstamarind pulp
  • ½ cupboiling water
  • 1 tablespoongarlic crushed through a press
  • 1 tablespoonginger juice (use the garlic press to extract from fresh ginger)
  • 1 teaspoonseeded and finely minced hot chile, such as serrano or Thai
  • ¼ cuprice vinegar
  • 2 tablespoonshoney, or to taste
  • 1 tablespoonsoy sauce


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).