BHA & BHT Free Moroccan Cinnamon-Spice Chicken & Chickpea Stew
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.9(3)
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Learn more āIngredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- Ā½ tsp salt
- Ā¼ 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 Ā½ tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp ground cumin
- Ā½ tsp ground coriander
- Ā¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 2 cups low-sodium chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- Ā½ cup green olives, pitted and halved
- 1 tbsp lemon juice
- Ā¼ 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 5ā6 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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