Ingredients

The following ingredients have 4 Servings
  • 2.2 lbs (1kg) boneless, skinless chicken thighs (or breasts)
  • 2 Tbsp ghee
  • 1-2 red chili peppers (I liked 2)(finely diced)
  • 2-3 Tbsp tamarind paste***
  • 1 cup crushed pineapple (see How to Choose, Cut, & Grow a Pineapple)
  • 1 Tbsp coconut aminos
  • 2 cloves garlic (crushed)

Instruction

  • Preheat oven to 400 F.
  • Melt ghee in a frying pan over medium-high heat.
  • Brown chicken (cook in batches if needed), cooking 3-4 minutes on either side.
  • Combine all sauce ingredients together in a saucepan to at least 65 °C.
  • Coat chicken in sauce in a baking dish and transfer to oven.
  • Cook until meat juices run clear or use a meat thermometer (it took me about 13 minutes).