Description
This hearty Chicken and Chickpea Stew is a flavorful and comforting one-pot meal combining tender chicken thighs, smoky spices, and creamy chickpeas in a rich tomato sauce. Perfect for a wholesome dinner, this stew is enhanced with the freshness of coriander and optionally served with sour cream for added creaminess.
Ingredients
Main Ingredients
- 1.5 tbsp Olive oil
- 4 Chicken Thighs, skin on & bone in
- 1 Red onion, finely chopped
- 2 Garlic cloves, minced
- 2 Red Capsicums (bell peppers), chopped
- 2 tsp Smoked paprika
- 1 tsp Cumin
- 1 tbsp Tomato puree (tomato paste)
- 400g Can (14oz) Chopped Tomatoes
- 250ml (1 cup) Chicken Stock
- 400g Can (14 oz) Chickpeas in water, drained (drained weight 240g)
Optional Garnishes
- 80ml (1/3 cup) Sour cream
- 1/3 cup Chopped coriander
Instructions
- Brown Chicken Thighs: Heat olive oil in a large saucepan over medium-high heat. Add chicken thighs skin side down and brown on both sides until the skin is golden and crispy, about 10 minutes. Remove chicken thighs and set aside, leaving the rendered juices in the pan.
- Sauté Onions: Add finely chopped red onion to the pan with the chicken juices. Cook over low heat, stirring occasionally, until the onions are translucent and softened, approximately 6 to 8 minutes.
- Add Garlic and Spices: Stir in the minced garlic and cook for 1 minute. Then add chopped red capsicums, smoked paprika, and cumin. Cook for another minute, adding a splash of chicken stock if the spices start sticking to the pan.
- Add Tomatoes, Stock, and Chickpeas: Pour in chopped tomatoes, tomato puree, chicken stock, and drained chickpeas. Stir everything together and bring to a boil.
- Simmer Chicken: Return the browned chicken thighs to the pan, cover with a lid, and reduce heat to maintain a gentle simmer. Cook for 30 minutes, stirring occasionally to prevent sticking.
- Prepare Chicken Meat: Remove the lid and take out the chicken thighs. Allow the sauce to continue simmering uncovered. Once cool enough to handle, remove the skin and bones from the thighs and shred the meat.
- Finish Stew: Return the shredded chicken meat to the pan and simmer until heated through and the sauce has reduced and thickened to your desired consistency.
- Add Optional Garnishes: Stir in sour cream and chopped coriander if using. Mix well, then serve the stew hot.
Notes
- Use good quality chicken stock for a richer flavor or substitute with vegetable stock for a lighter taste.
- Sour cream adds creaminess and balances the smoky spices, but it can be omitted for a dairy-free option.
- Chopped coriander adds freshness and a bright herbal note; alternatively, parsley can be used.
- Serve with crusty bread, rice, or couscous to complete the meal.
