Tamarind Chicken Thighs with Cauliflower Lime Rice is a dish that masterfully balances bold, tangy, and spicy flavors with fresh, zesty notes. This fusion of Southeast Asian and Latin American-inspired cuisine creates a satisfying and vibrant meal that’s as pleasing to the palate as it is to the eye. It’s also packed with bold flavors and textures that create a satisfying culinary experience.

Chicken: A Symphony of Bold Flavors

The centerpiece of this dish is the tamarind chicken thighs. Tamarind, a staple in Southeast Asian cuisine, provides a tangy base complemented by savory soy sauce, sweet brown sugar, and umami-rich fish sauce. Red pepper flakes introduce a spicy kick that elevates the dish, making it both exciting and deeply satisfying.

The preparation begins by searing the chicken thighs in a hot skillet, ensuring the skin becomes golden and crispy while locking in the juices. The chicken is removed, and the same skillet is used to sauté red onions until they are soft and caramelized. Garlic, ginger, and red pepper flakes are added to enhance the aromatic profile, and the tamarind sauce is allowed to reduce, intensifying its flavors.

The chicken is returned to the skillet to simmer in the tangy, spicy sauce. Slow cooking in the oven at 350°F ensures that the chicken becomes tender while absorbing the complex flavors of the sauce. As it cooks, the sauce thickens, clinging to the chicken and creating an irresistible glossy, flavorful glaze.

Cauliflower Lime Rice: A Zesty Accompaniment

Paired with the tamarind chicken is the cauliflower lime rice, a light and refreshing side that perfectly balances the rich flavors of the tamarind sauce. The cauliflower is grated into rice-like pieces and sautéed in extra virgin olive oil, giving it a subtle earthiness that complements the bright citrus notes of lime. The lime juice and zest add a refreshing acidity, while freshly chopped cilantro provides a burst of herbal freshness. Cumin adds a warm, earthy depth while butter contributes to a silky texture that binds everything together.

The two dishes create a harmonious blend of flavors. The spicy, tangy chicken is beautifully offset by the fresh, zesty cauliflower rice, making each bite a delightful contrast of tastes and textures.

RECOMMENDED RECIPE: Sweet Tamarind Agua Fresca

The tamarind chicken thighs are plated on the cauliflower lime rice for an elegant presentation. This allows the rich sauce to seep into the rice, blending the flavors further. A garnish of freshly chopped cilantro and lime wedges adds a vibrant touch, making the dish as visually appealing as it is delicious.

Tamarind Chicken Thighs with Cauliflower Lime Rice is a perfect example of how different culinary traditions can create something extraordinary. The dish marries Southeast Asia’s bold and tangy flavors with Latin American cuisine’s fresh, zesty elements, resulting in an exciting and comforting meal. Whether you want to impress guests or enjoy a flavorful weeknight dinner, this dish will satisfy you with its complex flavors and beautiful presentation.

Tamarind Chicken Thighs with Cauliflower Lime Rice

Recipe by Kyle Taylor

5.0 from 3 votes

Course: MainsCuisine: FusionDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Total time

hour

minutes

Tamarind Chicken Thighs with Cauliflower Lime Rice features tender, tangy chicken thighs glazed with a rich tamarind sauce, served over a bed of zesty lime-infused cauliflower rice. This dish combines bold, spiced flavors with a refreshing citrus kick for a balanced and satisfying meal.

Ingredients

For the Tamarind Chicken Thighs
8 bone-in, skin-on chicken thighs
10-12 tamarind pods
1 cup chicken broth
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon fish sauce
3 cloves of garlic, minced
1 tablespoon ginger, freshly grated
1 large red onion, thinly sliced
1 tablespoon paprika
1 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
to taste, salt and ground black pepper
for garnish, freshly chopped cilantro
for serving, lime wedges
For the Cauliflower Lime Rice
1 head of cauliflower, grated
2 tablespoons extra virgin olive oil
1 lime, juiced and zested
1 teaspoon ground cumin
2 tablespoons cilantro, freshly chopped
1 tablespoon unsalted butter
to taste, salt and ground black pepper

Directions

Extract the Tamarind Pulp:
Crack open the tamarind pods and remove the seeds and pulp. Soak the pulp in warm water for 10-15 minutes. Once softened, strain the mixture to extract the tamarind liquid, discarding the solids.
Sear the Chicken:
Preheat your oven to 350°F (175°C). Heat the extra virgin olive oil in a large, oven-safe skillet over medium-high heat. Season the chicken thighs with salt and ground black pepper. Place the chicken thighs skin-side down in the hot skillet and sear for 5-6 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
Prepare the Sauce:
Add the thinly sliced red onion to the same skillet, and saute for 3-4 minutes until they soften. Add the minced garlic and freshly grated ginger, and cook for an additional 1 minute until fragrant. Stir in the tamarind liquid, soy sauce, brown sugar, fish sauce, red pepper flakes, paprika, and chicken broth. Bring the mixture to a simmer and cook for 5-7 minutes, allowing it to reduce slightly and thicken.
Cook the Chicken:
Return the seared chicken thighs to the skillet, skin-side up, nestling them into the sauce. Spoon some of the sauce over the chicken. Transfer the skillet to the oven and cook for 55-60 minutes, until the chicken is tender and fully cooked (internal temperature should reach 165°F/75°C).
Rice the Cauliflower:
Grate the cauliflower or pulse it in a food processor until it resembles rice.
Cook the Cauliflower Rice:
Heat the extra virgin olive oil over medium heat in a large skillet. Add the riced cauliflower and sauté for 5-7 minutes until it’s tender but still has a bit of bite. Add the butter, cumin, lime zest, lime juice, and freshly chopped cilantro. Stir to combine and season with salt and ground black pepper to taste.
Serve:
To serve, plate the cauliflower lime rice first, creating a bed for the chicken. Place the tamarind chicken thighs on top of the cauliflower rice, spooning extra sauce from the skillet over the chicken. Garnish with additional cilantro and serve immediately with lime wedges on the side.