Tamarind-Honey Glazed Chicken with Creamy Scallion Rice and Cumin-Roasted Carrots

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. On a sheet pan, toss the carrots with 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon salt, and a pinch of black pepper. Spread them in a single layer.

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   2. Roast the carrots for 25 to 30 minutes at 220 °C / 425 °F, turning once halfway through, until tender and browned at the edges.

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   3. Meanwhile, in a bowl combine the tamarind paste, honey, soy sauce, minced garlic, sweet paprika, lemon zest, 2 teaspoons lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and the remaining black pepper.

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   4. Add the chicken thighs to the bowl and coat them well in the tamarind glaze. Let them stand for 10 minutes while you start the rice.

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   5. In a medium saucepan, melt the butter over medium heat. Add the white parts of the scallions and cook for 1 minute. Stir in the jasmine rice and cook for 1 minute so it is well coated with the butter.

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   6. Pour in the hot chicken broth, add 1/2 teaspoon salt, and bring to a boil. Lower the heat, cover, and cook for 15 minutes until the rice is tender.

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   7. Heat a large oven-safe skillet over medium-high heat with the remaining 1 tablespoon olive oil. Add the chicken thighs with their marinade and sear for 2 to 3 minutes per side.

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   8. Transfer the skillet to the oven and roast the chicken at 200 °C / 400 °F for 10 to 12 minutes, or until fully cooked and the glaze looks glossy.

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   9. When the rice is ready, remove it from the heat and let it rest covered for 5 minutes. Then stir in the light cream, the green parts of the scallions, and half of the cilantro. Fluff with a fork until creamy.

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    10. Remove the chicken from the oven and let it rest for 3 minutes. Taste the carrots and adjust with an extra pinch of salt if needed.

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    11. Serve a bed of creamy scallion rice, top with the tamarind-glazed chicken, and add the cumin-roasted carrots on the side. Finish with the remaining cilantro over the top.