Tamarind Apricot Chicken (low-amine, gluten-free, soy-free, fish-free, dairy-free, low-fat, low-carb, paleo)
This low-amine chicken dish is tart with fruity undertones. I love using the leftover tamarind apricot sauce over rice. It’s hearty, but refreshing at the same time.
4 large chicken thighs
8 apricots, chopped
2 Tbsp oil
2/3 C broth (any kind will do)
2/3 C apricot nectar (juice)
2 Tbsp tamarind paste
1 Tbsp chili powder
1 Tbsp Thai bird chilies, minced
2 Tbsp ginger, grated
1/4 tsp salt
1 large onion, cut into half-rings
1 Tbsp cornstarch, mixed with 2 Tbsp cold water
- Heat oil in a deep pot.
- Add chopped apricots, chili powder, and salt.
- Saute until soft, or about 3 minutes. Add stock, tamarind, ginger, Thai bird chilies, and apricot nectar.
- Add onions and chicken and mix well. Try to ensure the chicken is mostly covered by the liquids.
- Cover and simmer on low for 40 minutes, checking occasionally to ensure it isn’t sticking to the pot.
- Add cornstarch and give pot a big stir.
- Serve hot with sauce. Ideally, serve with a starch to soak up the low-amine sauce – it’s damn tasty.
AMINE BREAKDOWN:Very Low Amine: apricots, tamarind paste, salt, onion, gingerLow Amine: skinless chicken, safflower oil, brothModerate Amine: apricot nectarVery High Amine: chili powder, Thai bird chilies