Anti Inflammatory Thai-Inspired Ginger-Lime Chicken & Chickpea Stew
This fragrant, deeply satisfying stew is the kind of one-pot meal that makes the whole kitchen smell incredible — warm with ginger, turmeric, and lemongrass from the very first simmer. The combination of tender seared chicken thighs and hearty chickpeas in a rich coconut milk broth hits that rare sweet spot of comfort food that also genuinely supports how you feel. Turmeric and fresh ginger are the backbone of the spice blend here, both well-regarded for their natural anti-inflammatory properties, and they're used generously enough to actually make a difference rather than just show up on the label. Coconut aminos stand in for soy sauce, keeping things clean without sacrificing any of that savory depth, and a bright finish of fresh lime juice ties the whole bowl together. Baby spinach wilts in at the end for a pop of color and an extra layer of nourishment that takes almost no effort. The recipe serves four, making it a smart choice for a weeknight dinner that leaves you with satisfying leftovers. Top it with fresh cilantro and an extra squeeze of lime and it tastes like something you'd order at a restaurant — except you made it yourself.
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 tbsp fresh ginger, peeled and finely grated
- 1 stalk lemongrass, outer layers removed, tender inner stalk minced
- 1 ½ tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 can (13.5 oz) full-fat coconut milk
- 1 ½ cups chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp fish sauce
- 1 tbsp coconut aminos
- 3 cups baby spinach, loosely packed
- 3 tbsp fresh lime juice (from about 2 limes)
- salt and pepper, to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season all over with salt and pepper. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering.
- 2
Add the chicken in a single layer and sear, undisturbed, for 3–4 minutes until the undersides are golden and release easily from the pot. Flip and sear the second side for 2 minutes, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.
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