4 Serves
805 Mins
24 g
68 g
16 g
Combine the spice paste ingredients in a blender and process until smooth.
Ingredients, vitamins, and health benefits
Spice Paste
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IrishVitamin E
8 mg / 15 mgVitamin K
57 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
831 mg / 1,300 mgIron
22 mg / 18 mgMagnesium
400 mg / 420 mgPhosphorus
731 mg / 1,250 mgPotassium
2137 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
35 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
4 g / 20 gCholesterol
65 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
Heat a skillet over medium heat and fry the spice paste for 10 minutes until fragrant, adding a splash of oil or water if it becomes too dry.
Stir in the cloves, cardamom, tamarind pulp, coconut milk, water, sugar, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly reduced.
Allow the marinade to cool completely, then pour over the chicken and marinate in the refrigerator for at least 12 hours or up to two days.
Preheat your oven to 220°C. Line a baking sheet with aluminum foil and grease it lightly.
Spread the marinade onto the baking sheet, place the chicken on top, and coat with the remaining marinade. Roast for 35-45 minutes until the internal temperature reaches 79°C.
Let the chicken rest for 5 minutes, brush with a little oil, and serve over steamed rice.
Cooking Oil
Boiling Water
Cloves
Cardamom
Tamarind Pulp
Coconut Milk
Granulated Sugar
Salt
Whole Chicken
Chicken
Steamed Rice
Vitamin A
60 µg / 900 µgVitamin C
25 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
8 mg / 15 mgVitamin K
57 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
831 mg / 1,300 mgIron
22 mg / 18 mgMagnesium
400 mg / 420 mgPhosphorus
731 mg / 1,250 mgPotassium
2137 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
4 g / 20 gCholesterol
65 mg / 300 mgCaffeine
0 mgNet Carbs
3
g40
g8
g
Lebanese
PeruvianZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
35 mg / 2.3 mgSelenium
32 µg / 55 µgAlcohol
0 g