Spiced Chicken Thighs in Tomato Broth with Olives and Chickpeas
Transform your weeknight dinner routine with these heavenly Spiced Chicken Thighs in Tomato Broth with Olives and Chickpeas. Juicy, golden-seared chicken thighs are infused with the warm, smoky flavors of cumin and paprika before being simmered in a rich tomato and chicken broth. Briny green olives, tender chickpeas, and a kick of red pepper flakes create a harmonious medley of bold Mediterranean flavors. Finished with fresh parsley and a squeeze of lemon, this dish offers a perfect balance of savory, tangy, and vibrant notes. Ready in under an hour, this one-pot meal is perfect for cozy family dinners or entertaining guests. Serve with crusty bread or steamed rice to soak up every drop of the luscious broth. Keywords: spiced chicken thighs, tomato broth, Mediterranean recipe, olives and chickpeas, one-pot meals, easy weeknight dinner.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 3 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 0.5 teaspoon Crushed red pepper flakes
- 14 ounces Canned diced tomatoes
- 2 cups Chicken broth
- 15 ounces Canned chickpeas, drained and rinsed
- 0.5 cup Green olives, pitted and halved
- 2 tablespoons Fresh parsley, chopped
- 4 wedges Lemon wedges (for serving)
Instructions
Season the chicken thighs with 1 teaspoon of salt, ground black pepper, ground cumin, and smoked paprika. Rub the spices evenly over both sides of the chicken.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden and crispy. Flip and sear the other side for another 3 minutes. Remove the chicken and set aside.
Reduce the heat to medium, and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and cook for 5 minutes until softened and translucent.
Add the minced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant.
Pour in the canned diced tomatoes and chicken broth, scraping the bottom of the pan to deglaze and incorporate any browned bits. Bring the mixture to a simmer.
Stir in the chickpeas and green olives, then return the chicken thighs to the skillet, skin-side up. Nestle the chicken into the broth but don’t submerge the skin completely, allowing it to stay crisp.
Reduce the heat to low, cover the skillet, and simmer gently for 25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the lid and cook for an additional 5 minutes to slightly thicken the broth, if desired.
Sprinkle the dish with freshly chopped parsley and serve with lemon wedges on the side for a bright, zesty finish.
Pair with crusty bread or steamed rice to soak up the flavorful broth.
Nutrition Facts
Calories |
3428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.4 g | 301% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 10258 mg | 446% | |
| Total Carbohydrate | 136.0 g | 49% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 36.6 g | ||
| Protein | 204.3 g | 409% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4650 mg | 99% | |
*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.
