Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 boneless, skinless chicken thighs and season them generously with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then add the seasoned chicken thighs and sear them for 5 minutes per side until golden brown.

3. 3

   Remove the chicken from the skillet and set it aside, then add 3 cloves of minced garlic and 1 teaspoon of dried oregano to the pan, cooking for 30 seconds until fragrant.

4. 4

   Pour in 0.5 cup of chicken broth, 2 tablespoons of tamarind paste, 1 tablespoon of honey, and 2 tablespoons of fresh lemon juice, scraping up any browned bits from the bottom of the pan.

5. 5

   Bring the sauce to a gentle simmer and cook for 5 minutes, allowing it to thicken slightly.

6. 6

   Return the seared chicken thighs to the skillet, spooning the luscious sauce over them, and continue to cook for 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

7. 7

   Garnish the pan-seared chicken with 2 tablespoons of chopped fresh parsley before serving.