Lebanese Chicken Stew
Warm, hearty, and infused with aromatic spices, this Lebanese Chicken Stew is the ultimate comfort food with a Mediterranean twist. Tender chicken thighs simmer in a fragrant broth of cinnamon, cumin, coriander, and allspice, paired with wholesome vegetables like potatoes and carrots, plus protein-rich chickpeas for a filling and nutritious meal. The addition of tomato paste and a splash of chicken stock creates a rich and flavorful base, while fresh parsley and a squeeze of lemon add brightness to every bite. Ready in just over an hour, this one-pot recipe is ideal for cozy family dinners or easy make-ahead meals. Serve it with crusty bread or over rice to soak up every last drop of the luscious broth. Perfect for those seeking a comforting and exotic dish, this Lebanese classic is sure to impress!
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon allspice
- 2 tablespoons tomato paste
- 4 cups chicken stock
- 3 medium carrots, sliced into rounds
- 2 large potatoes, peeled and cubed
- 1 15-ounce can chickpeas, drained and rinsed
- 2 leaves bay leaves
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 4 pieces lemon wedges, for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper, then sear them for 3-4 minutes per side, until golden. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for 5 minutes until soft. Add the garlic and cook for 1 minute, until fragrant.
Stir in the cinnamon, cumin, coriander, and allspice, allowing the spices to toast for 30 seconds.
Add the tomato paste and stir well to coat the onions and spices.
Pour in the chicken stock, scraping the bottom of the pot to deglaze. Add the carrots, potatoes, chickpeas, and bay leaves.
Return the chicken thighs to the pot, submerging them in the liquid. Bring the mixture to a boil, then reduce the heat to low and cover.
Simmer for 40 minutes, stirring occasionally, until the chicken is tender and the potatoes are cooked through.
Remove the bay leaves and adjust the seasoning with more salt or pepper if needed.
Garnish the stew with fresh parsley and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
3857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.3 g | 198% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 6821 mg | 297% | |
| Total Carbohydrate | 279.8 g | 102% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 50.8 g | ||
| Protein | 339.1 g | 678% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 725 mg | 56% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 7398 mg | 157% | |
*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.
