Ginger-Turmeric White Bean Chicken Stew
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Learn more →Ingredients
4 servings
For the stew
- 1.5 lb boneless, skinless chicken thighs
- ½ tsp salt, plus more to taste
- 2 tbsp olive oil
- 2 medium leeks, white and light-green parts only, halved lengthwise and thinly sliced
- 3 medium carrots, peeled and cut into ½-inch rounds
- 2 stalks celery, thinly sliced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ½ tsp ground cumin
- 4 cups low-sodium chicken broth
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 2 cups baby spinach
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with 1/2 tsp salt. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
- 2
Add the chicken thighs in a single layer and sear undisturbed for 4–5 minutes, until the underside is deep golden and releases easily from the pot. Flip and sear the second side for 3–4 minutes until golden. Transfer the chicken to a plate — it will not be fully cooked through at this stage.
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