Mediterranean Chicken Stew
Hearty, wholesome, and brimming with bold flavors, this Mediterranean Chicken Stew is a one-pot wonder that’s perfect for cozy weeknight dinners. Tender, seared chicken thighs are simmered in a fragrant tomato-based broth infused with warm spices like cumin, paprika, and cinnamon, creating layers of irresistible flavor. Packed with vibrant vegetables—carrots, red bell peppers, and baby spinach—along with briny kalamata olives, this stew strikes the perfect balance of nourishment and indulgence. Ready in under an hour, it’s a simple yet sophisticated dish that pairs beautifully with crusty bread or fluffy rice. Whether you’re craving comfort food or a Mediterranean-inspired meal, this chicken stew delivers a satisfying burst of sunshine on your plate.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 large carrot, sliced into thin rounds
- 1 medium red bell pepper, diced
- 14.5 ounces canned diced tomatoes
- 2 cups chicken broth
- 0.5 cup kalamata olives, pitted and halved
- 4 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them with half of the salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chicken thighs and sear for 4-5 minutes per side, until golden brown. Remove from the pot and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes, until softened. Stir in the minced garlic, sliced carrot, and diced red bell pepper. Cook for another 3-4 minutes, stirring occasionally.
Add the oregano, cumin, paprika, and cinnamon to the pot, stirring to coat the vegetables in the spices. Cook for 1 minute until fragrant.
Pour in the diced tomatoes with their juices and the chicken broth. Stir to combine, then return the chicken thighs to the pot, nestling them into the liquid.
Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for 25 minutes, stirring occasionally to prevent sticking.
Uncover the pot and stir in the kalamata olives and baby spinach. Cook for an additional 5 minutes, until the spinach is wilted and the chicken is tender.
Taste the stew and adjust the seasoning with additional salt and pepper if needed.
Serve the stew warm, optionally garnished with chopped fresh parsley. Pair with crusty bread or steamed rice for a complete meal.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 7.1 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 144 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 997 mg | 21% | |
*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.
