Ingredients
Scale
- 6 chicken thighs, bone in, skin on
- 2 cups chicken broth
- 3/4 cup tamarind, dried, candied
- 3/4 cup ginger, dried, candied
- 4 cloves garlic, minced
- 2 chipotle peppers, minced
- 1 cup barbeque sauce
- 1 tablespoon creole seasoning
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon black pepper
- 1/2 tablespoon chili powder
- extra virgin olive oil
- hot rice
Instructions
- Preheat oven to 375 degrees.
- Rinse chicken and pat dry. Mix seasoning blend and set aside.
- Add ginger and tamarind to a blender and blend until finely chopped.
- Drizzle olive oil over chicken, mix well, coat in half the seasoning blend, mix well.
- Place about 2 tablespoons in a large skillet over medium heat add chicken in batches skin side down. Brown for about 3 minutes per side, repeat.
- Transfer chicken to a casserole dish.
- Drain all but 2 tablespoon of oil from the skillet, saute chipotle and garlic. Add remaining ingredients, bring to boil. Pour over chicken.
- Cover chicken with foil and bake at 375 degrees for 50 minutes, remove foil, baste chicken with pan juices, broil for about 3-5 minutes to crisp skin and serve with hot rice.
Nutrition
- Serving Size: 6