Chicken Stuffed Figs Onions And Eggplants In Tamarind Sauce Recipes

THAI TAMARIND CHICKEN

Steps:

• Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
• Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
• Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.

CHICKEN-STUFFED FIGS, ONIONS AND EGGPLANTS IN TAMARIND SAUCE

Steps:

• Dice 2 onions, and place them in a large skillet with 2 tablespoons olive oil. Sauté over medium-high heat for 5 minutes.
• Using a meat grinder or a food processor fitted with a steel blade, grind or pulse chicken until finely diced. Add chicken, cardamom, cloves and salt and pepper to skillet, and continue cooking over low heat until chicken is lightly browned. Adjust seasonings, and remove from heat.
• Mix tamarind concentrate with 4 cups hot water in a large saucepan, and bring to boil. Add 2 diced figs along with brown sugar. Reduce heat, cover, and simmer for 5 minutes.
• Core remaining onions from bottoms up, leaving tops intact, removing all but a few inside layers. Stuff them 3/4 of the way full with chicken mixture. Close hole at bottom of onion with a small piece of onion from core. Place stuffed onions in pot with tamarind sauce. Cover pot, and bring to boil. Reduce heat, and simmer for 30 minutes.
• Meanwhile, in a large skillet, brown eggplants on all sides in remaining tablespoon olive oil. Remove from heat, and allow to cool for 5 minutes. Make a slit in one side of each eggplant about 1 inch deep and 2 inches long. Carefully open, and scoop out seeds, making a pocket large enough to hold about 1/4 cup chicken mixture. Stuff eggplants, and add them to onions in pot. Cook covered for 30 minutes more.
• Open whole figs from bottoms up, and remove seeds. Stuff with 1 tablespoon chicken filling. Add figs to pot with onions and eggplants, and simmer for 10 minutes. Serve one stuffed fig, one eggplant and one onion to each person, with sauce drizzled over all three.

STUFFED CHICKEN

Steps:

• Lightly oil grill and preheat to medium high.
• In a small skillet, heat vegetable oil. Saute onion and celery until tender. Stir in hot sauce and mustard and mix all together. Remove from heat.
• Cut pockets into chicken breasts and stuff with onion mixture. Saute chicken in skillet 2 to 3 minutes each side, until lightly browned. Remove from skillet and grill over medium high heat for 10 to 15 minutes on each side, or until juices run clear. Serve with remainder of onion mixture as a sauce/topping.