UBS In Person Cooking Class: Sticky Tamarind Chicken with Watermelon, Lime

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:
Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Sweet and Spicy Tamarind Chicken

Serves 4

3 tbsp fish sauce

3 tbsp soy sauce

3 tbsp honey

1 tbsp toasted sesame oil

1 tbsp olive or cooking oil

1 ½ – 2 tsp tamarind paste or concentrate*

Pinch red chili flakes or lots of ground black pepper

1 – 3 garlic cloves, grated or minced

1 lime

1 ½ – 2 lbs boneless skinless chicken thighs

For serving: Sliced Serrano or Fresno Chile, Chopped Fresh Cilantro and Thai Basil

1. Heat the oven to 425F. In a large bowl, whisk together fish sauce, soy sauce, honey, sesame oil, tamarind, chili flakes, lime zest, and garlic. Once zested, wedge lime for serving.

2. Pat the chicken dry with paper towels. Add the chicken to the sauce in the bowl and turn to coat well. If you have time, you can marinate it for up to 2 hours.

3. Arrange the chicken pieces on a rimmed baking sheet, and pour the sauce over it. Roast, turning the chicken once or twice, until is cooked through to an internal temperature of 165F and caramelizing. Transfer to serving platter and top with lime wedges, sliced jalapeno and herbs.

Watermelon, Chili and Herb Salad
Serves 4-6

Salad
½ large or 1 small watermelon, diced into medium cubes (about 1”)
1 English or 2 Persian cucumbers, sliced into half moons (about ⅓”)
1 small daikon radish, diced into medium cubes, or 1 bunch small radish, halved

1 serrano, fresno, or jalapeno chile, sliced thinly
1 bunch cilantro, leaves and delicate stems, roughly chopped
1 bunch Thai basil, roughly chopped
Small handful mint, roughly chopped

1 tbsp toasted sesame seeds

Coarse sea salt

Dressing
2 tbsp rice vinegar
½” piece ginger, peeled and minced
1 scallion or small shallot, minced

1 lime, for zest and juice (about 2 tsp juice)

¼ lemon or orange, for zest and juice (about 1 tsp juice)

1 tbsp tamarind concentrate*
1 ½ tsp honey or agave
½ tsp soy sauce
2 – 3 tbsp olive oil

1. Begin by preparing dressing: combine vinegar, scallion, and ginger in small bowl and let sit while chopping salad ingredients.

2. Chop watermelon, cucumber, radish, chile, and herbs; combine in a large bowl, add sesame seeds and season with coarse sea salt.

3.Return to dressing: Add citrus zest and juice to vinegar, along with tamarind, honey and soy sauce. Slowly add olive oil while whisking vigorously to emulsify. Taste and adjust dressing to your liking. Dress salad and toss carefully, cautious not to mash watermelon pieces. Serve immediately.