Chicken with tamarind sauce, shallots and pickled chillies
- Online only
- Serves 4
- Hands-on time 25 min, cook time 25 min, plus 1 hour marinating
A traditional Vietnamese chicken recipe that has morphed from humble street food on the streets of Hanoi, where chicken wings are traditionally used, into a simple dinner made with chicken thighs.
In the mood for seafood? Try these tamarind prawns instead.
Recipe from My Street Food Kitchen: Fast and Easy Flavours From Around the World by Jennifer Joyce (£18.99; Murdoch Books)
- Dairy-free recipes
The day before, pickle the chilli, marinate the chicken, cover and refrigerate. Make the tamarind sauce earlier in the day. Cook the chicken just before serving.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe