Tamarind Apricot Chicken (low-amine, gluten-free, soy-free, dairy-free, tomato-free, paleo, low-fat, low-carb)

Tamarind Apricot Chicken (low-amine, gluten-free, soy-free, fish-free, dairy-free, paleo) photo

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 

47.606209 -122.332071Published in:

on February 28, 2012 at 9:07 pm  Comments (17)
Tags: Apricot, Chicken, Cooking, food, recipes, tamarind

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