Help with Dinner plans?

[unpopular]

So I am thinking about pan-blackening, pepper and tamarind-crusted chicken breasts and then slow cooking in olive oil. I kind of feel like I'm missing something, perhaps some kind of spice while cooking?

Any suggestions what direction to take this in?

 

[Trever1t]

Dude, that sounds great. The fact you know what tamarind is impresses me.

 

[unpopular]

Maybe mint?

 

[Derrel]

Maybe play it against some type of a chutney as a glaze for the last few minutes of cooking?

 

[unpopular]

hmm, that's taking it in another direction entirely. Not sure about chutney, but something along those lines. I'll pull out my indian cook book.

 

[Trever1t]

A blackened, tamarind encrusted chicken probably doesn't need too much of anything lest you overwhelm the dish. I don't know, shoot me your address and I'll come by for a taste, then I can tell you better.

 

[Jaemie]

Saffron rice and a yogurt sauce on the side.

 

[Trever1t]

Yeah, that sounds nice, something light and contrasty to the sweet/sour a char of the chicken.

 

[Stradawhovious]

If it wasn't for the tamarind, I would recommend butterflying the breasts and stuffing them with Brie, then glazing them with a Jalapeno Balckberry Chutney.

Me thinks it would be too much with the Tamarind though. Food for thought on the next time 'round though.

 

[unpopular]

Yeah. I was thinking yogurt. Maybe like a sweet and spicy dill with either cucumber or nopal. Off to the store!

 

[Trever1t]

Kinda gotta chuckle ... perhaps a gourmet foodie section is needed on this forum!

 

[KenC]

No garlic?

 

[unpopular]

On the fence with garlic for this one, maybe in the sauce, we'll see. But I bought an onion.

 

[cgipson1]

On the fence with garlic for this one, maybe in the sauce, we'll see. But I bought an onion.

Slice and carmelize that onion over really high heat, and serve it over the breasts... those flavors will blend well!

 

[unpopular]

I was going to caramelize and let stew with the chicken.