Kai Ob Makham (Tamarind-Glazed Roast Chicken)
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Ingredients
- 8 chicken thighs, bone-in skin-on
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp palm sugar
- 4 garlic cloves
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 522 kcal
- Protein
- 44.1 g
- Carbohydrate
- 11.8 g
- of which sugars
- 9.5 g
- Fat
- 32.6 g
- of which saturates
- 9.1 g
- Fibre
- 0.4 g
- Salt
- 2.93 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Crush the garlic and mix with the tamarind paste, fish sauce, soy sauce and palm sugar.
- 3
Rub the mixture over the chicken thighs and leave for at least 15 minutes.
- 4
Roast on a tray for 30 to 35 minutes, basting once with the tray juices, until the skin is sticky and the chicken is cooked through with no pink remaining.
- 5
Scatter with fresh coriander and serve with jasmine rice.
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