Low Sodium Tomato-Ginger Masala Chicken & Chickpea Stew

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Low Sodium Tomato-Ginger Masala Chicken & Chickpea Stew

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 large yellow onion, finely diced
1 tbsp fresh ginger, peeled and finely grated
4 garlic cloves, minced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
1 can (14 oz) diced tomatoes
1 can (14 oz) full-fat coconut milk
1 cup chicken broth
1 can (15 oz) chickpeas, drained and rinsed
2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
2 tbsp fresh lemon juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Pat the chicken thighs dry with paper towels and season all over with 1 tsp salt and ½ tsp black pepper.
2
Heat 2 tbsp 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. Leave the rendered fat in the pot.

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