Chicken thighs with tamarind

Ingredients for 4 servings:

• 500 g turkey leg(s) (chicken thighs)
• e.g. water, hot
• 5 small onions, sliced
• 3 garlic cloves, squeezed or ground
• 100 g tamarind(s) without peel or seeds, cut into 2 cm long pieces
• 1 bunch of chives, cut into 1 cm long pieces
• 2 tbsp soy sauce, dark
• 2 tbsp brown sugar
• 3 dl oil for frying (e.g. palm oil)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Gai pat sod machan – Tamarind variant from Issan (northeast of Thailand)

Cook the chicken thighs in hot water for 15 minutes, then set aside. Cover the tamarinds with hot water, add the dark soy sauce and brown sugar, and let stand for 10 minutes. Sauté the sliced ​​onions and crushed garlic cloves in hot oil (here in Thailand, palm oil is almost exclusively used) for 5 minutes, remove, and drain the oil. Sauté the meat in oil until crispy on the outside and cooked on the inside. Then remove and keep warm, then drain the oil. Cook the tamarinds with all the water and ingredients until the water has evaporated. Mix everything together and garnish with the chives, then serve. Serve with rice.