Aside from making juice with all that newly prepared tamarind paste, try it on a savory dish! The tart, fruity flavor pairs particularly well with chicken and pork. I whipped up this recipe for dinner one night, and it took me less than half an hour (minus the marinating time).

Tamarind Chicken Thighs
6 servings

1/2 c. tamarind paste
2 Tbsp. honey
1/4 c. white wine or cooking wine
2 tsp. salt
2 cloves garlic, minced
6 bone-in skin-on chicken thighs, trimmed
2 Tbsp. oil

1. Combine first five ingredients together to make the marinade.

2. Next, cut slits in the underside of the chicken thigh on either side of the bone. This helps the marinade soak in and also helps the chicken cook more evenly.

3. Pour marinade over chicken and let rest for 30 minutes in the refrigerator or overnight.

4. When ready to cook, remove chicken from the marinade. Reserve marinade for sauce.

4. Heat up oil in a large pan over medium-high heat.

5. Place chicken thighs in pan and cook for 8-10 minutes per side. Check to make sure the chicken is done by poking with a knife or fork. Juices should run clear.

6. Place cooked chicken on paper towels to soak up excess oil.

7. Pour the reserved marinade into the pan and bring to a boil. Make sure to scrape up any browned bits for full flavor.

8. Serve over chicken and rice.