Tamarinade Guianese

The Tamarinade Guianese is a traditional dish hailing from the rich and diverse culinary heritage of French Guiana. This tantalizing dish is a beautiful reflection of the region's blend of cultural influences, including African, French, Indian, and Indigenous American. Known for its vibrant tamarind-based marinade, the dish is a perfect representation of Guianese flavors, bringing together the tartness of tamarind with a variety of aromatic spices.

History of Tamarinade Guianese

The origins of the Tamarinade Guianese can be traced back to the avenues of cultural exchange that have historically existed in French Guiana. As a melting pot of various cultures, the region has adopted and adapted different ingredients and cooking techniques over centuries. Tamarind itself, a fruit native to Africa and brought to the Americas by European colonizers, has become a staple ingredient in the region. The indigenous populations had long been utilizing local ingredients, laying the groundwork for the fusion of flavors found in dishes like Tamarinade Guianese.

Ingredients

• Tamarind Paste - 3 tablespoons
• Chicken Thighs - 1 kg, skinless
• Garlic - 4 cloves, minced
• Onion - 1 large, chopped
• Ginger - 1 inch, grated
• Honey - 2 tablespoons
• Soy Sauce - 3 tablespoons
• Cumin Powder - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Cayenne Pepper - 1/2 teaspoon
• Olive Oil - 2 tablespoons
• Salt - to taste
• Black Pepper - to taste
• Lime - 1, juiced
• Cilantro - for garnish

Preparation

1. In a large mixing bowl, combine tamarind paste, minced garlic, chopped onion, grated ginger, honey, soy sauce, cumin powder, coriander powder, and cayenne pepper.
2. Mix in the olive oil to create a uniform marinade.
3. Add chicken thighs to the bowl, ensuring they are well-coated with the marinade. Cover and let it marinate for at least 3 hours in the refrigerator, or overnight for best results.

Cooking Process

1. Preheat the oven to 200°C (392°F). While the oven is heating, remove the marinated chicken thighs from the refrigerator and let them come to room temperature.
2. Place the chicken in a baking dish, pouring any remaining marinade over the top.
3. Bake for 30-40 minutes or until the chicken is cooked through and tender, using a timer to keep track. The internal temperature should reach 75°C (165°F).
4. After baking, let the chicken rest for a few minutes before serving.

Serving Suggestions

Serve the Tamarinade Guianese with a side of steamed rice or quinoa, allowing the grains to soak up the delicious tamarind sauce. Garnish with fresh cilantro and a squeeze of fresh lime juice for added brightness. This dish pairs beautifully with a fresh green salad or sautéed vegetables to balance the rich flavors of the chicken. Share this meal with family and friends to enjoy the warm, inviting flavors that are a hallmark of French Guianese cuisine.