Anti Inflammatory Moroccan Cinnamon-Spice Chicken & Chickpea Stew
This deeply fragrant stew is the kind of one-pot dinner that makes the whole kitchen smell incredible — warm cinnamon, earthy turmeric, bright ginger, and cumin layering together into something that feels both exotic and deeply comforting. The spice lineup here isn't just for flavor; turmeric, ginger, cinnamon, and olive oil are all well-regarded for their inflammation-fighting properties, making every bowl genuinely nourishing. Bone-in, skin-on chicken thighs get a proper sear first, building a golden crust and rich fond that gives the broth serious depth before the slow simmer even begins. Chickpeas add plant-based protein and fiber, while briny green olives and a hit of fresh lemon juice at the end cut through the richness and keep things lively. The low-and-slow braise — 30 to 35 minutes covered over gentle heat — lets the chicken turn fall-off-the-bone tender and soak up every bit of that spiced tomato broth. A handful of fresh cilantro scattered over the top right before serving adds color and a clean, herby finish. This recipe serves four, making it an ideal weeknight centerpiece or a meal-prep win that tastes even better the next day.
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Learn more →Ingredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 2 cups low-sodium chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup green olives, pitted and halved
- 1 tbsp lemon juice
- ¼ cup fresh cilantro, roughly chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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