Tamarind-Ginger Glazed Chicken Thighs with Pepper Slaw
Sticky tamarind-ginger glazed chicken thighs served over a crunchy cabbage and bell pepper slaw with lime and cilantro.
Tangy tamarind and plenty of fresh ginger and garlic come together in a sticky glaze for oven-baked chicken thighs, an easy fusion of West African and Caribbean pantry staples. Ginger and garlic go in twice — once in the marinade and again in the glaze — both common in immune-supportive cooking.
Alongside, a raw cabbage and bell pepper slaw dressed with lime keeps the plate crisp and genuinely rich in vitamin C, balancing the deep sweetness of the tamarind glaze. Chicken thighs bring plenty of protein to keep this a satisfying dinner rather than a side dish.
It's an easy sheet-pan style dinner: glaze, roast, slice the slaw while it cooks, and plate. The bright citrus and crunch on top of that sticky glaze makes this feel like a genuine meal, not just a snack plate.
Ingredients
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
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