Sardine Garam and Tamarind-Glazed Chicken with Spiced Coconut Rice

Serves: 4 Prep: 20min (plus marinating) Cook: 30min

Dare to delight your senses with this bold fusion dish. The tangy-sweet glaze of tamarind and honey melds beautifully with the savoury punch of Port Lincoln Sardine Garum, while fragrant coconut rice provides the perfect aromatic bed for these succulent, crispy-skinned chicken thighs.

Ingredients:

For the Chicken

• 4 chicken thighs (skin-on, bone-in)

• 2 tbsp Port Lincoln Sardine Garum

• 1 tbsp tamarind paste

• 1 tbsp honey

• 2 cloves garlic, minced

• 1-inch piece fresh ginger, grated

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tbsp rice vinegar

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

For the Spiced Coconut Rice

• 1 cup jasmine rice

• 1 can (400ml) coconut milk

• 1 tbsp Port Lincoln Sardine Garam

• 1 cinnamon stick

• 2–3 cloves

• 1 star anise

• 1 bay leaf

• 1 tbsp ghee (or butter)

• Salt, to taste

Recipe Method:

Marinate the Chicken

• In a bowl, whisk together Port Lincoln Sardine Garam, tamarind paste, honey, garlic, ginger, cumin, coriander, soy sauce, sesame oil, and rice vinegar.

• Rub the marinade all over the chicken thighs, ensuring even coverage. Marinate for at least 1 hour or overnight for deeper flavour.

1. Cook the Spiced Coconut Rice

   • Rinse the jasmine rice under cold water until the water runs clear.

   • In a saucepan over medium heat, melt the ghee. Add the cinnamon stick, cloves, star anise, and bay leaf, letting them sizzle for about 30 seconds.

   • Stir in the rinsed rice. Pour in the coconut milk and 1 cup of water. Add 1 tbsp Port Lincoln Sardine Garam, then bring to a boil.

   • Reduce the heat to low, cover, and simmer for 15–20 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and season with salt to taste.

2. Cook the Chicken

   • Heat a grill pan or cast-iron skillet over medium-high heat. Place the chicken thighs skin-side down, cooking for 6–7 minutes until the skin is crispy.

   • Flip the chicken and reduce the heat to medium. Continue cooking for another 7–8 minutes until the chicken is fully cooked, basting occasionally with any leftover marinade.

3. Serve

   • Plate the spiced coconut rice, then top with the tamarind-glazed chicken thighs. Garnish with freshly chopped cilantro and lime wedges.

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Why It Works

• Sardine Garam:
  The anchovy-like, umami-packed flavour of Port Lincoln Sardine Garam complements the tangy tamarind and sweet honey glaze, adding depth and savoury complexity.

• Tamarind and Honey:
  The tangy tamarind contrasts with the natural sweetness of honey, creating a rich, dynamic glaze that balances well with the savoury spices.

• Coconut Rice:
  Coconut milk infuses creaminess, while the aromatic spices and a touch of Port Lincoln Sardine Garam elevate the rice to perfectly accompany the bold flavours of the chicken.