Cuban Tamarind-Honey Glazed Chicken with Light Coconut Rice and Cumin Roasted Squash

Name: Cuban Tamarind-Honey Glazed Chicken with Light Coconut Rice and Cumin Roasted Squash
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1/4 cup tamarind paste; 3 tbsp honey; 1/2 cup orange juice; 6 cloves garlic; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 1 tsp sweet paprika; 1 1/2 tsp salt; 3/4 tsp black pepper; 2 tbsp vegetable oil; 1 cup white onion; 1 cup long-grain rice; 1 cup coconut milk; 1 cup water; 1 leaf bay leaf; 1.1 lb squash; 1 tbsp brown sugar; 2 tbsp fresh cilantro; 4 wedges orange wedges

An original Cuban-inspired recipe featuring seared and baked chicken thighs in a sweet-tangy tamarind, garlic, orange, and honey glaze, served with gentle coconut rice and cumin-roasted squash. It brings together warm criollo flavors with citrusy, lightly caramelized notes.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
60 g tamarind paste (without semillas if possible)
45 ml honey
120 ml orange juice (freshly squeezed preferiblemente)
18 g garlic (chopped fino)
4 g ground cumin (divided)
2 g dried oregano
2 g sweet paprika
9 g salt (divided, or to taste)
2 g black pepper (divided)
30 ml vegetable oil (divided)
150 g white onion (en pluma fina, divided)
220 g long-grain rice (enjuagado)
240 ml coconut milk
240 ml water (hot for the arroz)
1 unit bay leaf
500 g squash (pelada and diced medium)
12 g brown sugar
10 g fresh cilantro (chopped)
4 unit orange wedges (for servir)

Nutrition facts

per serving

596 kcal

Calories

33 g

Protein

53 g

Carbs

28 g

Fat

4 g

Fiber

49 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

No declared allergens

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. In a large bowl, mix the tamarind paste, honey, orange juice, half of the minced garlic, 1 teaspoon of cumin, the oregano, sweet paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon vegetable oil until smooth.
2
2. Add the chicken thighs to the bowl and coat them well with the tamarind glaze. Let them rest for 10 minutes while you prepare the rest.
3
3. Place the squash on a baking sheet. Toss it with 1 tablespoon vegetable oil, the remaining cumin, brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread it in an even layer.
4
4. Roast the squash at 220 °C / 425 °F for 30 to 35 minutes, turning halfway through, until tender and browned at the edges.
5
5. Meanwhile, heat a medium saucepan over medium heat. Add half of the white onion and cook for 3 minutes. Stir in the remaining garlic and cook 30 seconds more.
6
6. Add the long-grain rice to the saucepan and stir for 1 minute to lightly toast it. Pour in the coconut milk and hot water, then add the bay leaf and 1/4 teaspoon salt. Once boiling, reduce to low, cover, and cook for 18 minutes. Turn off the heat and let it rest, covered, for 5 minutes.
7
7. Heat a large oven-safe skillet over medium-high heat. Sear the chicken with some of its glaze for 2 minutes per side until lightly colored. Add the remaining onion around the chicken and pour in any glaze left in the bowl.
8
8. Transfer the skillet to the oven and bake the chicken at 220 °C / 425 °F for 14 to 16 minutes, or until fully cooked and the sauce looks glossy and lightly thickened.
9
9. Remove the bay leaf from the rice and fluff it with a fork. Fold in the chopped fresh cilantro. Taste and adjust salt if needed.
10
10. Serve a bed of coconut rice, top with the glazed chicken, onions, and some of the sauce, add the roasted squash on the side, and finish with orange wedges.

Chef tips

For a deeper glaze, reduce the skillet sauce for 1 to 2 minutes over medium heat before serving. For more browning, you can broil the chicken for 1 minute at the end, watching closely.

Substitutions

You can use skin-on chicken thighs for extra flavor, adding a few more minutes of cooking time. Honey can be replaced with mild cane syrup, and the squash can be swapped for sweet potato or butternut squash.

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
View on Amazon
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
View on Amazon
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
View on Amazon