Roasted Chicken with Tamarind-Panela Glaze, Creamy Scallion Rice and Cumin Zucchini

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or dish with a little of the olive oil.

2. 2

   In a bowl, mix the tamarind paste, grated panela, half of the minced garlic, sweet paprika, 1/2 teaspoon ground cumin, ground cinnamon, 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, and lemon juice until you have a thick glaze.

3. 3

   Place the chicken thighs on the tray. Season them with 1/2 teaspoon salt and coat them well with the tamarind glaze on both sides.

4. 4

   Bake the chicken for 15 minutes at 220 °C / 425 °F. Remove the tray, turn the pieces over, and baste them again with the tray juices. Return to the oven and cook for 15 to 20 minutes more, until the chicken is fully cooked and caramelized around the edges.

5. 5

   While the chicken bakes, make the rice. In a medium saucepan, melt the butter over medium heat. Add the white parts of the scallions and the remaining minced garlic; cook for 1 to 2 minutes without browning.

6. 6

   Add the rinsed rice to the saucepan and stir for 1 minute to coat it with the butter. Pour in the hot chicken broth, add 1/4 teaspoon salt, and bring to a boil.

7. 7

   Lower the heat, cover the saucepan, and cook the rice for 15 minutes. Stir in the cooking cream and the green parts of the scallions, mix gently, and cook 2 more minutes until creamy. Keep covered.

8. 8

   In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the zucchini, the remaining 1/2 teaspoon ground cumin, and the remaining 1/4 teaspoon salt. Sauté for 4 to 5 minutes until tender but still slightly firm.

9. 9

   When the chicken is ready, let it rest for 5 minutes out of the oven. Sprinkle the fresh cilantro over the zucchini.

10. 10

    Serve a bed of creamy scallion rice, place the roasted glazed chicken on top or alongside, and add the cumin zucchini. Spoon the tray juices over the chicken before serving.