I feel like lately my success rate with new dishes is increasing. The experimental tamarind chicken I made last night turned out quite well, if I may say so myself.
The tamarind glaze included chile de arbol, garlic, light brown sugar and soy sauce. Browning and then baking the legs gave the skin a bit of crispness, and basting with the glaze 25 and 40 minutes into baking helped the sweet sour flavor of the tamarind seep into the flesh of the chicken.
It came out moist and piquant. This despite the fact that I have no idea what the degrees Celsius on my oven mean in Fahrenheit.