Mesopotamian Spiced Chicken with Tamarind

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs bathed in a tangy-sweet tamarind sauce, simmered with warm spices and fresh herbs. This Mediterranean recipe, ready in about 50 minutes, pairs chicken thighs, paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 2 Middle Eastern cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Pat 8 oz chicken thighs dry, then rub with 1 tbsp paprika, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat. Add 8 oz seasoned chicken thighs and sear for 3 minutes per side until golden brown.
  3. Step 3: Add 1/2 cup diced onion and 2 minced garlic cloves to the skillet, cooking for 2 minutes until softened. Stir in 2 tbsp tamarind paste, then pour in 1 cup chicken broth.
  4. Step 4: Transfer skillet to oven and bake for 25 minutes, until chicken reaches 165°F (74°C) internally. Stir in 1/4 cup fresh cilantro and let rest for 5 minutes before serving.

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