Grilled Tamarind Chicken with Bell Peppers and glazed carrots

Serves 4

Ingredients

• 4 tsp light sauce
• 12 tsp brown sugar
• 8 tbsp tamarind paste, de-seeded
• 4 boneless chicken thighs, with skin intact
• 8 bell peppers of any colour, seeded and chopped into large pieces
• Olive oil, to coat
• Salt & Pepper, to taste
• 700g carrots, peeled and finely sliced lengthwise
• 8 tsp butter, melted

Directions

1. Preheat oven to 180 deg C
2. Combine soya sauce, 4 tsp brown sugar and tamarind paste with chicken. Let chicken sit in marinade for 10 min.
3. Toss bell peppers with olive oil, and salt & pepper.
4. Toss carrots, the remaining brown sugar, and melted butter with salt and pepper.
5. Cook bell peppers, carrots and marinated chicken in the middle rack of the oven for approximately 15-18 min. Remove chicken and continue cooking peppers and carrots for 15 min at 150 deg C if the vegetables are not done.