This is a VERY spicy Tamarind Ginger glazed chicken. It is not for people who cannot tolerate spicy food. You have been warned! It is also not for people who don’t like recipes involving a lengthy preparation, and uses a variety of oven techniques. The final result is however well worth the effort.
Some of the ingredients you will need:
2 lb Chicken Drumsticks, skin on
Grace Jamaican Caribbean meat or Chicken Seasoning powder
1-2 dashes Worcester sauce
1 tbsp Jamaican Pickapeppa Sauce
3 cloves Garlic, finely chopped
3-4 medium shallots, OR 1 medium onion, finely chopped
A small piece of Habanero or Scotch Bonnet Pepper
1-2 inch piece of fresh, peeled ginger root, finely grated
¼ cup Tangy Tamarind Chutney (I use the “National” brand but would imagine any would do)
¼ cup Maggi Tomato Chili Sauce
1 tsp Honey
2 heaping tsp Garam Masala powder
- Score the drumsticks by making 2 cuts in each one down to the bone. Put in a plastic storage bag (Ziploc). Season well with the Caribbean seasoning powder, Garam Masala, a dash or two of Worcester sauce, the Pickapeppa sauce, finely chopped garlic, habanero pepper, shallots, and grated ginger root. Pour 1-2 tablespoons of cooking oil over the lot and let this marinate overnight in the fridge.
- The next day, line a 13 X 9 inch baking pan with aluminum foil (makes cleanup easier) and put the drumsticks on a wire rack that will fit on top of this. I have a special broiler pan that comes with its own rack. Put under broiler and brown the chicken until the skin begins to char, turning the legs so that one side does not burn too much. This will burn the seasoning powder a bit and release the flavors. Remove from oven, take drumsticks off the rack and place in the foil lined tin. Add the Tamarind Chutney, 1 tsp Honey, and Maggi Tomato Chili Sauce, and cover with foil and bake at 350 degrees F for about 40 minutes. This steam bake method allows the chicken to make its own seasoned juices in the pan, and form a thick brown sauce like that seen in the picture.
- Remove from oven, and take foil cover off. The chicken pieces will be in a richly flavored sauce but now need to be broiled for a short period just to get a bit of char, and thicken the sauce a little more. Place under the broiler, and watch carefully until the sauce starts to bubble, and the chicken skin just begins to char in areas. Remove and enjoy. I have this with steamed brown rice with the sauce put over that.