Chicken Tamarind


artSAVOR 50

Chicken Tamarind

artSAVOR 50 paired with the sweet tartness of tamarind paste elevates the flavor symphony of this dish to the ninth level. The addition of the fried quail egg is a ray of sunshine in the presentation of this heavenly dish.

artSAVOR Ingredients

Black Pepper, Onion, Paprika, Chili, Turmeric, Thyme, Oregano, Marjoram, Lime, Rosemary, Sea Salt, Herbs & Spices

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Serves 8


1pk   artSAVOR 50
½C artSAVOR 50 mixture (Already mixed with olive oil)
¼C Tamarind
16 Chicken Drumsticks ¹, Skin on
¼C Sesame Seeds, Toasted
8 Quail Eggs, Sunny Side up, Optional
1C Avocado, Diced
1C Mint leaves, Optional Garnish


13” X 9” Baking Tray


Combine artSAVOR 50 mixture and tamarind in a mixing bowl, set aside
Place chicken pieces on a baking tray, lift skin and prick them using a fork
Pour some of the Blend mixture over them without touching the meat
Rub the Blend mixture under and over skin with your hands
Optionally, add more of the Blend mixture if needed for stronger flavor desired
Pull skin over to cover meat
Cover and allow to marinate in the refrigerator for 6 - 8 hours until ready to cook


Remove chicken from refrigerator and bring to room temperature
Preheat oven to 400˚F
Arrange chicken on baking tray
Place tray on the middle rack oven
Roast 45 minutes or until cooked ²
Serve immediately with your choice of sides


¹ It is better to use all dark or all white meat as the cooking time for each is different
² 165˚F = Recommended internal temperature

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