Tamarind Chicken with Roasted Vegetables

Ingredients:

For the Chicken Marinade:

• 4 boneless chicken thighs (or breasts)

• 2 tbsp tamarind paste

• 1 tbsp honey

• 1 tbsp soy sauce

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 garlic clove (minced)

• 1 tbsp olive oil

• Salt and pepper to taste

For the Roasted Veggies:

• 1 red bell pepper (sliced)

• 1 yellow zucchini (sliced)

• 1 red onion (wedges)

• 1 small sweet potato (thin rounds)

• 1 tsp chili powder

• 1 tbsp olive oil

• Salt to taste

For Garnish:

• Fresh cilantro

• Squeeze of lime

• Toasted pepitas (pumpkin seeds)

Instructions:

1. Marinate the Chicken:

• In a bowl, mix all marinade ingredients. Add chicken and coat evenly.

• Let sit for 20 minutes (or up to 12 hours in the fridge).

2. Prep the Nutri-Stahl Skillet:

• Heat the skillet on medium for 2-3 minutes until hot.

• Add a splash of olive oil.

3. Sear the Chicken:

• Add marinated chicken to the skillet and sear for 3-4 minutes per side.

• Lower heat, cover with the Nutri-Stahl lid, and cook for another 7-10 minutes until cooked through and juicy.

• Remove and let rest.

4. Roast the Veggies (same skillet):

• Wipe excess oil if needed, add a bit more olive oil.

• Toss in all veggies with chili powder and salt.

• Cover and cook on medium-low for 8-10 minutes, stirring occasionally, until tender with a slight char.

5. Glaze the Chicken (optional):

• Return chicken to the skillet, drizzle with extra tamarind-honey mix, and simmer uncovered for 2 minutes to glaze.