Community recipe
Tanzanian-Inspired Tamarind Chicken with Coconut Millet
Juicy chicken thighs are browned, then gently braised in a tangy tamarind, coconut, and ginger sauce and served over fluffy millet. The dish balances East African coastal flavors with an approachable one-pan method and tender greens for a complete weeknight meal.
- Serves
- 4
- Prep
- 20 min
- Cook
- 45 min
- Difficulty
- medium
Get ready
Ingredients
- 680 g chicken thighs, boneless and skinless
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp smoked paprika
- 0.25 tsp cayenne pepper
- 0.75 tsp fine salt
- 2 tbsp neutral cooking oils
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 15 g fresh gingers, finely grated
- 2 tbsp tomato paste
- 240 ml low-sodium chicken stock
- 2 tbsp tamarind concentrate
- 400 ml unsweetened coconut milk
- 180 g millets, rinsed
- 360 ml waters
- 0.25 tsp fine salt
- 120 g baby spinaches
- 15 ml fresh lime juice
- 15 g fresh cilantros, chopped
Make it
Instructions
- 01
Season the chicken
Pat the chicken dry. Rub it evenly with 680 g boneless, skinless chicken thighs, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp smoked paprika, 0.25 tsp cayenne pepper, and 0.75 tsp fine salt. Set it aside while you prepare the pan.
- 02
Brown the chicken
Heat 2 tbsp neutral cooking oil in a wide, heavy skillet over medium-high heat. Arrange the seasoned chicken in one layer and brown it for 3–4 minutes per side; it does not need to be cooked through yet. Transfer it to a plate.
- 03
Build the braising sauce
Lower the heat to medium. Add 1 medium yellow onion, 3 garlic cloves, and 15 g fresh ginger to the skillet, stirring until softened and fragrant, about 4 minutes. Stir in 2 tbsp tomato paste and cook for 1 minute. Pour in 240 ml low-sodium chicken stock, then whisk in 2 tbsp tamarind concentrate and 400 ml unsweetened coconut milk. Scrape up any browned bits.
- 04
Braise the chicken
Return the chicken and any plate juices to the sauce. Bring it to a gentle simmer, cover, and cook until the thickest piece reaches 74°C and the sauce has slightly thickened, about 18 minutes. Turn the chicken once halfway through.
- 05
Cook the coconut millet
While the chicken braises, rinse 180 g millet under cool water. Combine it in a saucepan with 360 ml water and 0.25 tsp fine salt. Bring to a boil, cover, reduce the heat to low, and simmer for 18 minutes. Remove from the heat and let it stand, covered, for 5 minutes, then fluff with a fork.
- 06
Wilt the greens and finish
Stir 120 g baby spinach into the hot sauce around the chicken and cook until just wilted, about 2 minutes. Finish with 15 ml fresh lime juice and 15 g fresh cilantro, tasting for balance. Spoon the millet into bowls, top with the chicken and sauce, and serve immediately.
