Algerian Chicken Stew
Dive into the rich, comforting flavors of Algerian Chicken Stew, a soul-warming dish that combines tender, bone-in chicken thighs with a medley of hearty vegetables like carrots, potatoes, and chickpeas. Infused with aromatic spices such as cinnamon, cumin, paprika, and turmeric, this stew delivers a perfect balance of savory and slightly sweet notes, ideal for cozy family dinners or special occasions. Simmered to perfection in a robust tomato-based broth, this stew is not only bursting with flavor but also brimming with nourishment. Topped with fresh parsley and served alongside optional lemon wedges for a bright, citrusy finish, this one-pot wonder is as easy to prepare as it is satisfying to enjoy. Perfect for those seeking a taste of North African cuisine, this recipe is a flavorful addition to any meal plan.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on preferred)
- 3 tablespoons olive oil
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 2 medium tomatoes (diced)
- 2 medium carrots (sliced into rounds)
- 3 medium potatoes (peeled and cubed)
- 1 cup chickpeas (cooked or canned, drained and rinsed)
- 2 tablespoons tomato paste
- 4 cups chicken stock
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground cumin
- 1 teaspoons paprika
- 0.5 teaspoons ground turmeric
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and pepper, then brown them in the pot on both sides (about 4 minutes per side). Remove and set aside.
Add the chopped onion to the pot and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced tomatoes and tomato paste, stirring to combine, and let it cook for 3-4 minutes.
Mix in the spices (cinnamon, cumin, paprika, turmeric, salt, and black pepper) and cook for another 1-2 minutes to toast the spices.
Return the browned chicken thighs to the pot, then pour in the chicken stock. Bring to a simmer.
Add the carrots, potatoes, and chickpeas to the pot. Stir to combine.
Reduce the heat to low, cover the pot, and let the stew simmer for 40-45 minutes, or until the chicken is tender and the vegetables are cooked through.
Adjust the seasoning with more salt and pepper if needed.
Serve the stew hot, garnished with chopped fresh parsley and accompanied by lemon wedges for a tangy touch, if desired.
Nutrition Facts
Calories |
843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 13.3 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 136 mg | 10% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1444 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
