Grilled Tamarind-Glazed Chicken with Sesame Spinach

Name: Grilled Tamarind-Glazed Chicken with Sesame Spinach
Ingredients: 1 tablespoon whole mustard seeds; ½ teaspoon seeded and minced serrano chile; 3 tablespoons tamarind pulp or concentrate; 3 tablespoons tamarind pulp or concentrate; ⅔ cup firmly packed light-brown sugar; ⅔ cup red wine vinegar; 1 cup rich chicken stock; 1 cup seeded and chopped ripe tomatoes; Toasted sesame seeds and fresh cilantro sprigs for garnishing; Toasted sesame seeds and fresh cilantro sprigs for garnishing; Sesame Spinach; One 3½-pound chicken

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This simple, marvelous dish owes its unusual flavor to tamarind, a tart fruit used in Latin American and Asian cooking, which can be found in markets carrying Latin American products. The chicken improves with a good, long marinating, so don’t hesitate to prepare it the day before and leave it in the refrigerator overnight.

Ingredients

⅔ cup firmly packed light-brown sugar
⅔ cup red wine vinegar
1

Main course
Gluten-free

Method

In a saucepan, combine the sugar, vinegar, stock, tomatoes, mustard seeds, chile, and tamarind. Bring to a simmer and cook over medium heat for 10 minutes, stirring occasionally until thickened. Cool slightly, purée in a blender or food processor, and set aside.

Split the chicken in half; remove the wing tips, back, and rib bones and save to use for making stock. Coat the chicken halves