Oven-Baked Chicken with Tamarind-Panela Glaze, Crispy Kale, and Creamy Coconut Scallion Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large sheet pan with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   In a medium bowl, mix the tamarind paste, grated panela, 2 tablespoons olive oil, minced garlic, ground cumin, sweet paprika, ground cinnamon, 1 teaspoon salt, 1/4 teaspoon black pepper, lime juice, and lime zest until you have a thick, even glaze.

3. 3

   Add the chicken thighs to the bowl and coat them well with the tamarind glaze. Let them sit for 10 minutes at room temperature while you prepare the rest.

4. 4

   Place the jasmine rice in a medium saucepan with the coconut milk, hot water, the white parts of the scallions, 1/4 teaspoon salt, and a pinch of black pepper. Bring to a boil, reduce to low heat, cover, and cook for 15 minutes until the liquid is absorbed.

5. 5

   While the rice cooks, toss the kale with the remaining 1 tablespoon olive oil and a pinch of salt. Spread it on the empty half of the sheet pan so it can roast at the same time as the chicken.

6. 6

   Arrange the glazed chicken on the other half of the sheet pan in a single layer. Bake for 18 minutes at 220 °C / 425 °F.

7. 7

   Remove the pan, toss the kale so it browns evenly, and brush the chicken with the pan juices. Return to the oven for 8 to 10 more minutes, until the chicken is fully cooked and reaches an internal temperature of 74 °C / 165 °F, and the kale is crisp at the edges.

8. 8

   Turn off the heat under the rice and let it rest, covered, for 5 minutes. Then fluff the rice with a fork and fold in the green parts of the scallions.

9. 9

   Serve a bed of creamy coconut rice on each plate, top with the tamarind chicken, and arrange the crispy kale around it. Finish with the toasted sesame seeds and, if desired, an extra twist of black pepper.