Middle Eastern · Dinner
Meat and Chickpea Stew with Rice
Chicken thigh braised with chickpeas, onion, garlic and warm Middle Eastern spices in a tomato broth, finished with lemon and cilantro. Served over basmati rice, this stew balances cumin, cinnamon and paprika against tender chickpeas for a hearty, home-style main.
$5
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
612Calories
48.3gProtein
22.8gFat
48.6gCarbs
8.7gSugar
8.9gFiber
1075mgSodium
224mgChol
5.6gSat Fat
1180mgPotassium
110mgCalcium
5.4mgIron
0.7mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
gluten-free
Instructions
1
Prep
cut the chicken thigh into bite-sized chunks, finely chop the onion and garlic, and gather all spices.
2
Sauté
heat the olive oil in a medium saucepan over medium heat and cook the onion 4–5 minutes until soft and translucent.
3
Bloom
stir the garlic, cumin, cinnamon, paprika and ginger into the pan and cook 1 minute over medium heat until fragrant.
4
Simmer
add the chicken chunks, canned tomatoes, stock and chickpeas with salt. Bring to a gentle simmer over medium-low heat and cook uncovered 20–25 minutes until the sauce thickens and chicken is tender.
5
Plate
spoon the cooked basmati rice into a bowl, ladle the stew over the top, finish with lemon juice, black pepper and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 1 cup170g cooked chickpeas
- 1 cup120g, a quarter of a 14.5 oz can canned tomatoes
- 1 cup240ml chicken stock
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground cinnamon
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp ground ginger
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp cilantro
- 1 cup196g cooked basmati rice
