Using tamarind concentrate is much easier than extracting the pulp from the pod, though you can go that route if you feel up to it. For more flavor, swap the chicken tenders for boneless, skinless chicken thighs cut into strips. You’d be remiss if you didn’t turn leftovers into a chicken parmesan sandwich for the following day’s lunch! If you want to use a whole chicken, make sure to spatchcock it first to ensure it cooks evenly. I prefer to use kalamata olives here but choose your favorite. Just make sure they’re pitted! If it isn’t asparagus season, swap green beans for them.
