North African Style Stewed Chicken
Experience the vibrant, spice-infused flavors of *North African Style Stewed Chicken*, a hearty, aromatic dish that brings the soul of North African cuisine to your table. Tender bone-in chicken thighs are simmered to perfection in a fragrant tomato-based sauce infused with warming spices like cumin, coriander, cinnamon, and smoked paprika. Preserved lemon adds a tangy brightness, while nutrient-packed chickpeas and tender vegetables like carrots and zucchini round out this comforting one-pot meal. Finished with a sprinkle of fresh cilantro, this savory stew is perfect served over fluffy couscous, steamed rice, or with crusty bread to soak up every last drop. Ready in just over an hour, this recipe is a must-try for anyone seeking a taste of the exotic in their home kitchen.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground smoked paprika
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 14 ounces diced tomatoes
- 2 cups chicken stock
- 1.5 cups cooked chickpeas
- 2 medium carrot
- 1 medium zucchini
- 1 whole preserved lemon
- 0.25 cup fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 4 minutes per side. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Finely chop the onion and sauté until softened, about 5 minutes.
Mince the garlic cloves and add them to the pot along with the ground cumin, coriander, paprika, cinnamon, and cayenne pepper. Stir and cook for 1 minute until fragrant.
Add the tomato paste and cook for another 1-2 minutes, stirring constantly to coat the spices.
Pour in the diced tomatoes and chicken stock, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
Return the chicken thighs to the pot and cover partially with a lid. Simmer for 25 minutes over medium-low heat.
Peel and slice the carrots, and chop the zucchini into half-moons. Add the carrots, zucchini, and chickpeas to the pot, stirring to combine. Continue to simmer for another 15 minutes until the vegetables are tender and the chicken is fully cooked.
Thinly slice the preserved lemon, discarding any seeds, and stir it into the stew.
Taste and adjust the seasoning with additional salt if needed. Sprinkle the stew with freshly chopped cilantro before serving.
Serve hot with couscous, rice, or crusty bread on the side.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 861 mg | 37% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 13.2 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 133 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1232 mg | 26% | |
*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.
