8 ounces boneless chicken breast
1/2 teaspoon finely chopped garlic
1 ounce finely chopped onions
Pinch freshly ground star anise
1 ounce wet sugar or honey
1 teaspoon shredded fresh ginger
2 ounces tamarind juice
1 ounce coconut milk
1/4 ounce chopped scallion
1/2 teaspoon chopped thyme
1/4 teaspoon chopped Scotch bonnet pepper
1/2 ounce coconut oil or vegetable oil
Salt and pepper to taste
Combine anise, garlic, tamarind juice, oil, and ginger. Add chicken and marinate for at least four hours. Heat skillet. Pan grill chicken in skillet until brown on each side. Reduce heat to medium. Add remaining ingredients and simmer until done.
