½ tsp sambal chili sauce of ½ of a bird chili, seeds removed
1½ tsp lime juice
1 Tbs tamarind concentrate
2 Tbs honey or coconut sugar
1 tsp fish sauce
1 Tbs coconut aminos or tamari
1 tsp rice wine vinegar
1 Tbs tapioca starch (optional)
Instructions
Preheat oven to 400F
In a blender or food processor add almonds,coconut milk,garlic,chili,lime juice, tamarind,honey, fish sauce, coconut amino or tamari and rice wine vinegar and blend until smooth.
For a thicker more gravy like sauce, mix 1 Tbs tapioca starch with 1 Tbs cold water to form a paste and add this to your sauce.
Heat a skillet on high and add coconut oil, place chicken skin side down and lightly salt. Allow skin to get nice and crispy, about 3 minutes per side.
Cover with almond sauce and bake for 45 minutes.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/sweet-sour-almond-chicken/