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.
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Recipe Information
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)
Instructions
Pat the chicken thighs dry with a paper towel and season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
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.
In the same skillet, reduce the heat to medium and add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
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.
Add the chicken stock and bring the mixture to a simmer. Return the seared chicken thighs to the skillet, skin-side up.
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).
Uncover the skillet and let the sauce simmer for an additional 5 minutes to thicken slightly.
Remove the cinnamon stick from the skillet and transfer the chicken to a serving platter.
Spoon the tamarind pomegranate sauce over the chicken and garnish with pomegranate seeds and fresh cilantro.
Serve warm with your choice of side dishes like steamed rice or roasted vegetables.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 3038 mg | 132% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 78.7 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1776 mg | 38% | |
*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.
