beef & lamb, page-64

Tamarind barbecue chicken:

Cut a chicken into pieces.

Marinate in the following:

½ cup pineapple juice.

6 tablespoons tamarind paste or chutney.

4 tablespoons apricot jam or honey or maple syrup.

⅓ cup soy sauce.

And some of the following:

½ cup chopped onion.

½ dozen minced anchovies.

¼ dozen cloves pressed garlic.

2 tablespoons orange zest.

1 tablespoon fish sauce or ½ dozen minced anchovies.

1 tablespoon rice wine.

1 tablespoon sesame oil.

In a pan barbecue on the charcoal webber with the lid on.

Heat the remaining marinade with some stock and use as gravy.

traditional and orignal recipes.

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