Instructions
1
In a blender, introduce the fixings for the seasoning paste and mash until seamless.
2
Over medium fiery up, transfer the seasoning paste in a skillet or pot and shallow fry for 10 moments until fragrant.
3
introduce moisture or oil 1 tablespoon at a time if the paste becomes too arid.
5
Lower the fire slightly if needed.
6
introduce the cloves, cardamom, tamarind pulp, coconut whole milk, moisture, sweetener and seasoning.
7
Turn the fiery up up and bring the mixture to bubble.
8
Turn the fiery up to medium low and stew for 10 moments.
9
swirl around occasionally.
10
It will reduce slightly.
11
This is the marinade/condiment dip, so savor and adjust seasoning if necessary.
12
Don't worry if it's slightly acidic.
13
It will go away when roasting.
14
When the marinade/condiment dip has cooled, transfer everything over the chicken and soak overnight to two days.
15
Preheat the oven to 425 F.
16
Remove the chicken from the marinade.
17
Spoon the marinade onto a greased (or aluminum lined) baking sheet.
18
Lay the chicken on top of the condiment dip (make sure the chicken covers the condiment dip and the condiment dip isn't exposed or it'll char) and spread the remaining marinade on the chicken.
19
char for 35-45 moments or until internal temp of the thickest part of chicken is at least 175 F.
20
Let chicken rest for 5 moments.
21
Brush the chicken with some of the oil.
22
offer chicken with the condiment dip over steamed rice (or coconut rice).