New York Times
March 6, 2002

Recipe: Tamarind Chicken With Cilantro

    Time: 35 minutes

 1/4 cup Laxmi tamarind concentrate 
1 tablespoon vegetable oil 
2 tablespoons minced cilantro 
 1/2 teaspoon chili paste, optional 
 1/4 teaspoon salt 
2 garlic cloves, minced 
3 pounds chicken drumsticks and thighs (see note). 

1. Heat oven to 475 degrees. In a small bowl, mix tamarind concentrate, oil, cilantro,
chili paste if desired, salt and garlic. Add chicken, turning to coat. Set aside for 10
minutes.

2. Spread chicken out on a baking sheet and place in oven. Roast for 25 to 30
minutes, turning once. Chicken is done when juices run clear when meat is pierced
with a knife. Serve hot or at room temperature.

Yield: 4 servings.

Note: You can substitute 2 pounds extra firm tofu for the chicken; just reduce the
cooking time to 15 to 20 minutes. Two pounds salmon or other fish will also work;
reduce the cooking time to 10 minutes per inch of thickness.
