Cumin-Cardamom Spiced Chicken with Parsley and Onion Salad
By Amanda AgeePublished on July 25, 2025
Time
35 minutes
Yield
Serves 4
Ingredients
Tahini Sauce
¼ cup tahini ¼ cup water 2 tablespoons lemon juice ¾ teaspoon finely grated garlic ¼ teaspoon table saltChicken
2 tablespoon extra-virgin olive oil, divided1 teaspoon table salt 1 teaspoon ground cumin 1 teaspoon ground cardamom 1 teaspoon paprika ¾ teaspoon turmeric 1½ pounds boneless, skinless chicken thighs, trimmedSalad
2 cups fresh parsley leaves ½ red onion, sliced thin, rinsed1 tablespoon lemon juice Pinch table salt Lemon wedgesBefore You Begin
Pair this with warm pita bread or rice. Sliced tomatoes and/or cucumbers also complement this dish nicely.
Instructions
- Whisk ¼ cup tahini, ¼ cup water, 2 tablespoons lemon juice, ¾ teaspoon finely grated garlic, and ¼ teaspoon table salt in bowl until smooth and thickened.
- Whisk 1 tablespoon extra-virgin oil, 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon ground cardamom, 1 teaspoon paprika, and ¾ teaspoon turmeric together in medium bowl. Add 1½ pounds chicken thighs, trimmed, and toss to coat. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken and cook until browned on both sides and chicken registers at least 175 degrees, 9 to 12 minutes. Transfer to plate and let rest 5 minutes.
- While chicken rests, toss 2 cups parsley leaves; ½ red onion, sliced thin and rinsed; 1 tablespoon lemon juice; and pinch salt in bowl.
- Slice chicken into thin strips. Serve with salad, sauce, and lemon wedges.
Time
35 minutesYield
Serves 4Ingredients
Tahini Sauce
¼ cup tahini
¼ cup water
2 tablespoons lemon juice
¾ teaspoon finely grated garlic
¼ teaspoon table salt
Chicken
2 tablespoon extra-virgin olive oil, divided
1 teaspoon table salt
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon paprika
¾ teaspoon turmeric
1½ pounds boneless, skinless chicken thighs, trimmed
Salad
2 cups fresh parsley leaves
½ red onion, sliced thin, rinsed
1 tablespoon lemon juice
Pinch table salt
Lemon wedges
Ingredients
Tahini Sauce
¼ cup tahini
¼ cup water
2 tablespoons lemon juice
¾ teaspoon finely grated garlic
¼ teaspoon table salt
Chicken
2 tablespoon extra-virgin olive oil, divided
1 teaspoon table salt
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon paprika
¾ teaspoon turmeric
1½ pounds boneless, skinless chicken thighs, trimmed
Salad
2 cups fresh parsley leaves
½ red onion, sliced thin, rinsed
1 tablespoon lemon juice
Pinch table salt
Lemon wedges
Ingredients
Tahini Sauce
¼ cup tahini
¼ cup water
2 tablespoons lemon juice
¾ teaspoon finely grated garlic
¼ teaspoon table salt
Chicken
2 tablespoon extra-virgin olive oil, divided
1 teaspoon table salt
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon paprika
¾ teaspoon turmeric
1½ pounds boneless, skinless chicken thighs, trimmed
Salad
2 cups fresh parsley leaves
½ red onion, sliced thin, rinsed
1 tablespoon lemon juice
Pinch table salt
Lemon wedges
Why This Recipe Works
In this very simple riff on chicken shawarma, we tossed boneless skinless thighs in a spice mixture of cumin, cardamom, paprika, and turmeric and seared them in a skillet. We added olive oil to the spices before coating the chicken, which helped to ensure an even distribution of the seasonings. We sliced the chicken and served it with pitas with lemony tahini sauce and a refreshing salad of parsley and onions. To temper the onions’ sharp taste, we rinsed them in water, which removed some of the pungent sulfur compounds formed during slicing.
Before You Begin
Pair this with warm pita bread or rice. Sliced tomatoes and/or cucumbers also complement this dish nicely.
Instructions
- Whisk ¼ cup tahini, ¼ cup water, 2 tablespoons lemon juice, ¾ teaspoon finely grated garlic, and ¼ teaspoon table salt in bowl until smooth and thickened.
- Whisk 1 tablespoon extra-virgin oil, 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon ground cardamom, 1 teaspoon paprika, and ¾ teaspoon turmeric together in medium bowl. Add 1½ pounds chicken thighs, trimmed, and toss to coat. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken and cook until browned on both sides and chicken registers at least 175 degrees, 9 to 12 minutes. Transfer to plate and let rest 5 minutes.
- While chicken rests, toss 2 cups parsley leaves; ½ red onion, sliced thin and rinsed; 1 tablespoon lemon juice; and pinch salt in bowl.
- Slice chicken into thin strips. Serve with salad, sauce, and lemon wedges.
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