Tamarind Chicken

1 cup Tamarind paste
1 cup Lime juice, OJ or any fruit juice for that matter, such as the JUMEX
drinks of Mango, Pineapple, Papaya, even a ginger ale is good
3 tbspn honey
3 tbspn Ancho chile powder or chile to taste
2 tspn Dijon mustard
1 tspn cumin
Salt and Pepper to taste

1 Cut up chicken or pieces of your choice

Marinade the chicken in 1/2 of the marinade for at least 4 hours or
overnight. It is not advisable to marinade longer than 24 hours as the acid
will start to break down the chicken.

Bake chicken in a 375F oven for 30 minutes. Brush chicken with tamarind
mixture; bake 15 to 20 minutes more or till done, brush frequently with
tamarind mixture. or cook on the grill, basting frequently.


You can get Tamarind paste and products at http://www.mexgrocer.com/ or
http://www.amazon.com/gp/search.html...pice ntree-20

or if you can find the tamarind pods and want to make your own . Break the
shell open and scrape out the pulp and seeds. It is like a thick molasses
in winter. Scrape the pulp into a containier and add 1/2 cup hot water, wait
for15 minutes or so, then pour through a strainer.and with the back of a
press as much pulp as possible through it. discard the rest.

Serve it with a favorite Beans and/or Rice dish.

Tamarind is one of those Post Columbian things brought to the new world and
like many spices and food stuffs in the world and readily adapted to
Mexican style cooking.

Tamarind can also be used on pork or fish. Tamarind and Anchiote paste
(annato) it is very good on Fish. Grilled, steamed especially in leaves
paper or foil.