Honduran Chicken in Tamarind Sesame Sauce with Coconut Rice and Pickled Radishes

Name: Honduran Chicken in Tamarind Sesame Sauce with Coconut Rice and Pickled Radishes
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.75 lb bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground annatto; 2 tbsp vegetable oil; 1 cup white onion; 4 cloves garlic; 1 1/2 cups ripe tomato; 1/3 cup tamarind pulp; 3/4 cup hot water; 2 tbsp sesame seeds; 1 1/2 tbsp grated panela; 1/2 tsp ground cumin; 1/2 cup fresh cilantro; 1 1/4 cups white rice; 1 cup coconut milk; 1 cup water; 5 oz radishes; 1/2 cup red onion; 1/4 cup white vinegar; 2 tbsp lime juice

An original dish inspired by Honduran flavors: browned and roasted chicken thighs coated in a sweet-tangy tamarind, tomato, and toasted sesame sauce, served with fragrant coconut rice and quick-pickled radishes with red onion and cilantro.

25 minPrep

40 minCook

65 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (approx. 4 pieces)
8 g salt (divided)
2 g black pepper (freshly ground)
3 g ground annatto (for sazonar the chicken)
30 ml vegetable oil (divided)
120 g white onion (chopped)
12 g garlic (chopped)
300 g ripe tomato (chopped)
90 g tamarind pulp (without semillas)
180 ml hot water (for disolver the tamarindo)
18 g sesame seeds (tostado)
20 g grated panela (or sugar morena)
1 g ground cumin
20 g fresh cilantro (chopped, divided)
240 g white rice (crudo)
240 ml coconut milk
240 ml water (for the arroz)
150 g radishes (sliced finas)
70 g red onion (en pluma fina)
60 ml white vinegar
30 ml lime juice (fresh)

Nutrition facts

per serving

610 kcal

Calories

31 g

Protein

47 g

Carbs

33 g

Fat

3.5 g

Fiber

43.5 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

Sesame

Instructions

1
1. Preheat the oven to 400°F / 200°C.
2
2. Season the chicken thighs on both sides with 4 g of salt, black pepper, and ground annatto.
3
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until the skin is well colored. Transfer the chicken to a baking dish or sheet pan.
4
4. Roast the chicken at 400°F / 200°C for 20 to 25 minutes, or until fully cooked through.
5
5. Meanwhile, place the tamarind pulp in a bowl with the hot water. Let it stand for 5 minutes, then stir to form a thick base; if needed, press it with a spoon to break it down further.
6
6. In the same skillet used for the chicken, add the remaining tablespoon of vegetable oil. Sauté the white onion for 3 minutes, then add the garlic and cook 30 seconds more.
7
7. Add the ripe tomato, ground cumin, and the remaining salt. Cook for 6 to 8 minutes until the tomato breaks down.
8
8. Stir in the tamarind mixture, grated panela, and toasted sesame seeds. Cook for 4 to 5 minutes, stirring, until the sauce is thick and glossy. Add half of the fresh cilantro and mix.
9
9. Return the roasted chicken to the skillet, or pour the sauce over the chicken in the baking dish. Cook everything together for 2 more minutes so the chicken absorbs the sauce.
10
10. For the coconut rice, combine the white rice, coconut milk, water, and a pinch of salt from the measured total if desired in a medium saucepan. Bring to a boil, reduce to very low heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Rest for 5 minutes and fluff with a fork.
11
11. For the pickled radishes, combine the radishes, red onion, white vinegar, lime juice, and the remaining fresh cilantro in a bowl. Let stand for 10 minutes.
12
12. Serve a portion of coconut rice, top or side with the chicken thighs and plenty of tamarind sauce, and finish with the pickled radishes on the side.

Chef tips

Toast the sesame seeds in a dry pan for 1 to 2 minutes until fragrant; this deepens the sauce flavor. If you want a smoother sauce, blend it before returning the chicken.

Substitutions

You can use chicken drumsticks instead of thighs. Panela can be replaced with brown sugar. If fresh culantro is unavailable, use regular cilantro in the same amount.

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
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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
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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
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