Stewed lemon and tamarind chicken
I N G R E D I E N T S
Dehydrated lemon tree Suaga: 3 tablespoons
Dehydrated chives Suagá: 1 tablespoon
Soy sauce: 1/3 cup
Brown sugar: 1/3 cup
Tamarind pulp: 2 tablespoons
Grated Panela: 100g
Water: 3 cups
Garlic cloves: 6
Fresh ginger: 1 root of 5 centimeters
Chicken legs: 8
P R E P A R A T I O N
Preheat the oven to 180ºC (350ºF).
Put the soy sauce and sugar over medium heat until it forms a thick sauce like a syrup.
In a pot that you can take to the oven, add the tamarind pulp, the syrup that we prepare, the scraped panela, the water, the lemon tree Suaga, the garlic cloves equally spiced, the ginger, stir. Put the chicken prey with the skin side down in the pot. Take the pot tightly covered in the preheated oven for 2 hours, turn the chicken over and let it cook for 30 more minutes with the pot uncovered. Remove the chicken from the pot and reserve. Strain the liquid and discard the limonaria, garlic and ginger and put it back in the pot, put the pot over high heat to boil for 8 to 10 minutes or until the sauce is reduced.