Caribbean Tamarind-Spiced Chicken Thighs with Toasted Coconut Pigeon Pea Rice

Name: Caribbean Tamarind-Spiced Chicken Thighs with Toasted Coconut Pigeon Pea Rice
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Comida Caribeña
Ingredients: 1.5 lb boneless skinless chicken thighs; 4 tbsp tamarind paste; 3 tbsp fresh lime juice; 1 tbsp garlic; 2 tsp fresh ginger; 1 tbsp honey; 1 tbsp soy sauce; 1/2 tsp ground cinnamon; 1/2 tsp ground allspice; 1/2 tsp dried thyme; 1/2 tsp ground cumin; 1/4 tsp red pepper flakes; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp vegetable oil; 1/3 cup unsweetened shredded coconut; 1 cup long-grain rice; 1 cup onion; 1 cup red bell pepper; 1 cup cooked pigeon peas; 1 cup coconut milk; 1 cup chicken broth; 1/4 cup scallions; 1/4 cup fresh cilantro; 1 tsp lime zest

An original Caribbean-inspired recipe featuring chicken thighs marinated with tamarind, garlic, lime, and warm spices, roasted until juicy and served over aromatic rice with pigeon peas, toasted coconut, and bell pepper. It balances sweet, tangy, savory, and spiced flavors in one vibrant meal.

25 minPrep

45 minCook

70 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut into large pieces)
60 g tamarind paste (seedless)
45 ml fresh lime juice
15 g garlic (finely chopped)
10 g fresh ginger (grated)
21 g honey
15 ml soy sauce
1 g ground cinnamon
1 g ground allspice
1 g dried thyme
1 g ground cumin
1 g red pepper flakes (adjust to taste)
6 g salt (divided)
2 g black pepper (divided)
30 ml vegetable oil (divided)
25 g unsweetened shredded coconut
200 g long-grain rice (rinsed)
120 g onion (small diced)
120 g red bell pepper (small diced)
170 g cooked pigeon peas (drained)
240 ml coconut milk
240 ml chicken broth
30 g scallions (sliced)
10 g fresh cilantro (chopped)
2 g lime zest

Nutrition facts

per serving

622 kcal

Calories

35 g

Protein

50 g

Carbs

30 g

Fat

6 g

Fiber

44 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Soy

Instructions

1
1. Preheat the oven to 220°F and 105°C just to keep things warm later, then organize all the ingredients. In a large bowl, mix the tamarind paste, lime juice, garlic, ginger, honey, soy sauce, cinnamon, allspice, thyme, cumin, red pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon vegetable oil.
2
2. Add the chicken thighs to the tamarind marinade and toss well to coat completely. Let them rest for 15 minutes in a cool spot while you prepare the rice.
3
3. Heat a medium saucepan over medium heat and toast the shredded coconut for 2 to 3 minutes, stirring constantly, until golden and fragrant. Transfer it to a plate so it does not burn.
4
4. In the same saucepan, add the remaining tablespoon of vegetable oil. Sauté the onion and red bell pepper for 4 minutes. Stir in the rice and cook 1 minute more so it gets coated in the oil.
5
5. Add the cooked pigeon peas, coconut milk, chicken broth, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Bring to a gentle boil, reduce the heat, cover, and cook for 18 minutes.
6
6. While the rice cooks, heat a large ovenproof skillet over medium-high heat. Sear the marinated chicken for 2 minutes per side. Pour any remaining marinade from the bowl over the chicken.
7
7. Transfer the skillet to the oven and raise the temperature to 425°F and 220°C. Roast the chicken for 16 to 18 minutes, until fully cooked and the sauce looks thick and glossy.
8
8. Turn off the heat under the rice. Add half of the toasted coconut, half of the scallions, the lime zest, and half of the cilantro. Fluff the rice with a fork, cover, and let it rest for 5 minutes.
9
9. If desired, place the covered rice in the warm oven at 220°F and 105°C during those 5 minutes to keep it hot while the chicken rests out of the oven.
10
10. Serve a bed of toasted coconut pigeon pea rice on each plate. Top with the tamarind chicken and finish with the remaining toasted coconut, scallions, and cilantro.

Chef tips

For deeper flavor, you can marinate the chicken for up to 8 hours in the refrigerator. If your tamarind paste is very concentrated, mix it first with 1 tablespoon of water so it blends more easily into the marinade.

Substitutions

You can replace the pigeon peas with cooked red beans. Cilantro can be swapped for fresh parsley, and red bell pepper for yellow bell pepper. For a soy-free version, use a soy-free seasoning sauce with a similar savory profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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