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Tamarind chicken

30 min


4 persons




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Tamarind chicken


  • 4 chicken thighs, halved
  • 80 g tamarind powder
  • 1 chili pepper (optional)
  • 50 ml orange juice
  • 50 ml Borges balsamic vinegar of Modena
  • 250 ml chicken broth
  • 1 teaspoon ground cumin
  • Salt and pepper
  • A splash of Borges Classic olive oil

Balsamic Vinegar of Modena

Classic Olive oil

Step by step

  1. Step 1

    In a deep frying pan, sauté the tamarind powder with a splash of olive oil. Add a chili pepper if you want to give it a little spice. 


  2. Step 2

    Pour in the orange juice and balsamic vinegar and cook for 15 minutes over low heat. 

  3. Step 3

    Add the chicken broth, cumin, salt and pepper, and cook over low heat for a few more minutes until the sauce reduces. 

  4. Step 4

    Fry the chicken in a separate pan in olive oil. Season with salt and pepper, remove from the heat and serve with the tamarind sauce. Accompany with a side of rice or mashed potatoes. 

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