Serves 4 to 5 and multiplies easily.

Note: If tamarind concentrate is unavailable, substitute 1 teaspoon grated lime rind, 2 tablespoons lime juice and 2 to 3 pitted prunes. Purée together in a food processor.

• 3 tbsp. tamarind concentrate (or more to taste)

• 2 to 21/2 tbsp. Tabasco sauce (or to taste)

• 1 to 2 tbsp. cider vinegar

• 2 tbsp. extra-virgin olive oil

• 2 large garlic cloves, minced

• 2 to 21/2 lb. bone-in chicken thighs

• Salt and freshly ground black pepper to taste

• A small handful of parsley or fresh coriander leaves for garnish


If possible, start marinating a day ahead. In deep bowl large enough to hold all the chicken, blend together the tamarind, Tabasco, vinegar, oil and garlic until smooth. Add the thighs and turn them to coat evenly with the marinade. Cover and refrigerate overnight.

To cook, preheat the oven to 325 degrees. Spread foil over a big shallow pan, spread out the chicken and its marinade, sprinkle generously with salt and pepper, and roast about 1 hour, occasionally turning and basting with pan juices. Chicken is cooked when an instant-reading thermometer inserted in a thick piece reads 165 degrees.

If skin hasn't crisped, turn on broiler and cook, turning to brown evenly. Take care not to burn the meat. Just a few minutes per side will do the trick.

To serve, place the chicken on a platter, skim some of the fat from the pan juices and scrape them over the pieces. Garnish with the parsley or coriander. Serve the chicken with rice or noodles.

Chicken can be reheated in a 350-degree oven, spread on a baking pan. Give it about 15 to 20 minutes to heat through.

Nutrition information per serving of 5:

Calories 306 Fat 20 g Sodium 120 mg

Carbohydrates 6 g Saturated fat 5 g Calcium 27 mg

Protein 24 g Cholesterol 84 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable, 3 medium-fat meat, 1 fat.