Senegalese · beginner
Senegalese Tamarind Spiced Chicken Drumsticks With Fried Plantains
Crispy pan-browned chicken drumsticks simmered in a tangy tamarind and mustard gravy, complemented by sweet caramelized fried plantains.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a small bowl, whisk together tamarind paste, Dijon mustard, minced garlic, and 2 tablespoons of warm water until smooth.
- 02
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat and sear the chicken drumsticks for 6 to 8 minutes until golden brown on all sides, then remove to a plate.
- 03
Add sliced onions to the same skillet and cook for 6 minutes until soft and deeply browned.
- 04
Return chicken to the skillet, pour in the tamarind-mustard sauce and halal chicken broth, cover, and simmer over low heat for 18 minutes until fully cooked.
- 05
Meanwhile, heat the remaining 2 tablespoons of oil in a separate pan over medium heat and fry plantain slices for 2 to 3 minutes per side until golden brown.
- 06
Serve the tangy chicken drumsticks and onion gravy hot alongside the caramelized sweet plantains.
A LITTLE KITCHEN KNOW-HOW
Mustard-Tamarind Reduction
Combining sharp mustard with sour tamarind paste to glaze seared poultry while building a bright, savory pan gravy.
Notes from the kitchen
- Choose plantains with yellow skins covered in black spots for optimal natural sweetness.
- Ensure internal temperature of chicken reaches 165 degrees Fahrenheit before serving.
- Original home-cooking adaptation inspired by Senegalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.