Mild Tamarind-Glazed Chicken with Cilantro Broccoli Rice and Seared Zucchini

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry with paper towels and slice them horizontally to make 8 thin cutlets.

2. 2

   2. In a bowl, mix the tamarind paste, 2 tablespoons (30 ml) olive oil, 3 minced garlic cloves, ground cumin, sweet paprika, ground cinnamon, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and the water. Reserve 2 tablespoons of the glaze for finishing.

3. 3

   3. Coat the chicken with the remaining tamarind glaze and let it rest for 10 minutes while you prepare the vegetables.

4. 4

   4. Cut the broccoli into florets and tender stems, then pulse in batches until it resembles rice. Chop the cilantro, zest the lime, and squeeze the juice.

5. 5

   5. In a large oven-safe skillet, heat 1/2 tablespoon (7 ml) olive oil over medium-high heat. Sear the chicken for 2 minutes per side until lightly browned. Transfer the skillet to the oven and cook for 8 to 10 minutes at 220 °C / 425 °F, or until the chicken is fully cooked. Remove from the oven, brush with the reserved glaze, and let rest for 5 minutes.

6. 6

   6. While the chicken bakes, heat another large skillet over medium-high heat with the remaining 1/2 tablespoon (7 ml) olive oil. Add the zucchini and red onion with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sauté for 5 to 6 minutes until the zucchini is browned at the edges and the onion is tender. Add the remaining garlic clove and cook 30 seconds more.

7. 7

   7. In a third skillet or wide saucepan, melt the butter over medium heat. Add the broccoli rice with the remaining 1/4 teaspoon salt and cook for 4 to 5 minutes, stirring, until tender but still fluffy. Turn off the heat and mix in the cilantro, lime zest, and lime juice.

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   8. To serve, divide the cilantro broccoli rice among plates, top with the tamarind-glazed chicken, and add the seared zucchini and red onion on the side. Serve immediately.