Spiced Iraqi Chicken with Tamarind and Sumac Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs simmered in a tangy tamarind and sumac sauce infused with traditional Iraqi spices. This middle eastern-inspired chicken ready in about 55 minutes blends skin removed bone-in chicken thighs, medium, thinly sliced onion, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 40 min Serves 4 Middle Eastern cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium thinly sliced onion and sauté for 5 minutes until softened and translucent.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Add 6 bone-in, skinless chicken thighs and brown on both sides for 6-8 minutes until golden.
  4. Step 4: Stir in 2 tbsp tamarind paste, 1 tbsp sumac powder, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp salt, and 1/2 tsp black pepper, coating the chicken evenly.
  5. Step 5: Pour in 1.5 cups water, bring to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes until chicken is tender and the sauce thickens slightly.
  6. Step 6: Remove lid and simmer uncovered for 5 minutes to reduce sauce further if needed.
  7. Step 7: Garnish with 2 tbsp chopped fresh parsley before serving with rice or flatbread.

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Frequently asked questions

How long does Spiced Iraqi Chicken with Tamarind and Sumac Sauce take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spiced Iraqi Chicken with Tamarind and Sumac Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spiced Iraqi Chicken with Tamarind and Sumac Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Iraqi Chicken with Tamarind and Sumac Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spiced Iraqi Chicken with Tamarind and Sumac Sauce?

Middle Eastern chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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