What isn’t cool about tamarind? It’s a leguminous hardwood tree bearing tropical fruit. That fruit is in the shape of a bean pod (think snap pea meets peanut shell). AND, that bean pod contains a sour pulp that sweetens as it ripens.
It’s fabulous in this recipe, and adds a tangy flavor that contrasts well with another special ingredient we used, agave! We used this with the tamarind to marinate the chicken. Tangy-sweet, cannot be beat, and accompanied by veggies galore. Different textures in the sides, like the smooth and soft eggplant, or the caramelized edge of the carrots combine to make a far-from-boring, bomb-ass dish. Time to make it all disappear 🙂
What’s in your bag:
- Tamarind marinated + glazed airline chicken breast
- Butternut squash with honey + lime leaf
- Miso-glazed eggplant
- Maple-roasted baby carrots
- Tahini yogurt sauce
- Tamarind glaze
What you’ll need from home:
- Aluminum foil-lined sheet tray
Total prep time: 15 minutes
The Chicken, Butternut Squash, Eggplant and Carrots:
- Set the oven to 375F.
- Place the chicken and all of your veggies on an aluminum foil-lined sheet tray.
- Pop your tray in the oven and set a timer for 10 minutes. Remove carefully from the oven, and apply your tamarind glaze all over your chicken.
- Toss everything back in the oven for 5 minutes more, or until warmed to your liking!
Grab your plate! It’s time to toss that chicken on there, and surround it with your veggies. Your tahini yogurt sauce can be drizzled on whatever you’d like—though we think it goes VERY well on, well, everything!
