Chicken with Tamarind Pomegranate Sauce

Elevate your dinner game with this vibrant and flavor-packed Chicken with Tamarind Pomegranate Sauce recipe! Juicy, golden-seared chicken thighs are simmered in a rich, tangy-sweet sauce made with tamarind paste, pomegranate juice, and warming spices like cumin, coriander, and a hint of cinnamon. The combination of minced garlic, fresh ginger, and a touch of brown sugar creates a beautifully balanced dish with layers of bold, aromatic flavor. Finished with a sprinkle of fresh pomegranate seeds and cilantro for a pop of color and brightness, this dish is perfect for impressing guests or treating yourself to an indulgent weeknight meal. Serve it alongside fluffy rice or roasted vegetables for a complete, mouthwatering feast. This easy-to-follow recipe is ready in just 50 minutes and serves 4, making it a delightful addition to your dinner rotation.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (bone-in, skin-on)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 pieces Garlic cloves (minced)
• 1 tablespoon Fresh ginger (grated)
• 2 tablespoons Tamarind paste
• 1 cup Pomegranate juice
• 2 tablespoons Brown sugar
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 piece Cinnamon stick
• 1 cup Chicken stock
• 0.25 cup Pomegranate seeds
• 2 tablespoons Fresh cilantro (chopped, for garnish)

Directions

Step 1

Pat the chicken thighs dry with a paper towel and season both sides with salt and black pepper.

Step 2

Heat the olive oil in a large skillet over medium-high heat.

Step 3

Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes, or until the skin is golden brown and crispy. Flip the chicken and cook for another 3-4 minutes on the other side. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, reduce the heat to medium and add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

Step 5

Stir in the tamarind paste, pomegranate juice, brown sugar, ground cumin, ground coriander, and cinnamon stick. Cook for 2-3 minutes, allowing the sauce to come together.

Step 6

Add the chicken stock and bring the mixture to a simmer. Return the seared chicken thighs to the skillet, skin-side up.

Step 7

Cover the skillet, reduce the heat to low, and let the chicken simmer for 20-25 minutes, or until the chicken is fully cooked and tender. The internal temperature of the chicken should reach 165°F (75°C).

Step 8

Uncover the skillet and let the sauce simmer for an additional 5 minutes to thicken slightly.

Step 9

Remove the cinnamon stick from the skillet and transfer the chicken to a serving platter.

Step 10

Spoon the tamarind pomegranate sauce over the chicken and garnish with pomegranate seeds and fresh cilantro.

Step 11

Serve warm with your choice of side dishes like steamed rice or roasted vegetables.

Nutrition Facts

Serving size	(1344.4g)

Amount per serving	% Daily Value*
Calories	1959.1

Total Fat 126.1g	0%
Saturated Fat 30.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 507.3mg	0%
Sodium 3037.9mg	0%
Total Carbohydrate 89.9g	0%
Dietary Fiber 6.2g	0%
Total Sugars 78.7g
Protein 123.2g	0%

Vitamin D 0IU	0%
Calcium 222.7mg	0%
Iron 11.6mg	0%
Potassium 1776.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 24.8%

Carbs: 18.1%