Tamarind Ginger Glazed Chicken with Roasted Zucchini

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Toss the zucchini with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the cumin. Spread on a sheet pan and roast for 18 to 20 minutes, until tender and browned at the edges.

2. 2

   Meanwhile, pat the chicken breasts dry with paper towels. Season both sides with the remaining salt, black pepper, remaining cumin, and smoked paprika.

3. 3

   In a small bowl, mix the tamarind paste, honey, soy sauce, ginger, garlic, red pepper flakes if using, lime zest, and 2 tablespoons lime juice until smooth.

4. 4

   Heat a large oven-safe skillet over medium-high heat with the remaining 1 1/2 tablespoons olive oil. Sear the chicken for 3 to 4 minutes on the first side and 2 minutes on the second side, until well colored.

5. 5

   Reduce the heat to medium and add the tamarind mixture to the skillet. Spoon the sauce over the chicken for 1 minute so it starts to thicken and coat the surface.

6. 6

   Transfer the skillet to the oven and bake the chicken at 220°C / 425°F for 8 to 10 minutes, or until the thickest part reaches 74°C / 165°F.

7. 7

   Remove the skillet from the oven and let the chicken rest for 5 minutes. While it rests, toss the roasted zucchini gently to coat it with any juices on the pan.

8. 8

   Serve the chicken with the skillet glaze spooned over the top, alongside the roasted zucchini. Finish with sliced scallions and toasted sesame seeds.