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–+ servings

Chicken Stew | Mediterranean Spices

An easy and delicious stew chicken that's cooked slowly until fork tender - it's bursting of flavors from the fresh herbs and spices.
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Course: Al La Carte, Dinner, Lunch
Cuisine: American, Mediterranean
Keyword: best chicken stew, Chicken stew, how to make chicken stew, what spices are best for chicjen stew
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 People
Calories: 817kcal
Author: Yasmin Jackson

Equipment

Ingredients

For the chicken:

  • 4 - 5 pounds whole chicken cut up into serving portions (I used the giblets and the backbone can be reserved for making soup).
  • 3 teaspoons salt adjust for your diet
  • 1 teaspoon fresh ground black pepper
  • flour for dusting chicken I usually prepare one cup flour but actually use far less.
  • 2 - 3 tablespoons ghee or clarified butter

For the Stew:

  • 1 medium yellow onion diced
  • 2 tablespoons fresh garlic finely minced
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 2 teaspoons ground turmeric
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons tomato paste
  • 3 tomatoes seeds removed and chopped. I used tomatoes on the vine or plum tomatoes.
  • 1/4 to 1/2 cup white wine (Optional)
  • 2 medium carrots cleaned and diced.
  • 15 ounces chickpeas (1 can. about 15 to 15.5 ounces) rinsed.
  • 3 small russet potatoes washed and quartered. Peeled if preferred.
  • 3/4 teaspoon salt adjust to your taste bud/diet
  • 3 cups chicken stock use enough to submerge the chicken.
  • 2 bay leaves
  • 1 cinnamon stick
  • Optional: Chopped scallions for garnish.

Instructions

Let's season and brown the chicken.

  • Season the chicken with salt and pepper
    4 - 5 pounds whole chicken, 3 teaspoons salt, 1 teaspoon fresh ground black pepper
  • Dust the chicken, lightly, in flour - dusting off any excess.
    flour for dusting chicken
  • Heat the ghee using medium heat.
    2 - 3 tablespoons ghee or clarified butter
  • Brown the chicken in batches until lightly golden. Takes about 2 minutes per side. Turn off the stove once done. Remove the chicken.
    Note: Do not overcrowd the pan as this will prevent browning.

Let's cook the stew:

  • In the same fat the chicken was cooked in, add the onions and sauté until translucent - about two minutes. Use medium heat. A little brown around the edges is okay.
    Note: If there is too much fat in the pan, discard some of it.
    1 medium yellow onion
  • Add in the cumin and fennel seeds and cook 30 to 60 seconds until fragrant.
    1 teaspoon cumin seeds, 1/2 teaspoon fennel seeds
  • Add in the thyme and garlic. Stir and cook up to 1 minute until fragrant.
    2 tablespoons fresh garlic, 1 tablespoon fresh thyme leaves
  • Add in the turmeric and nutmeg. Str and cook 30 seconds.
    2 teaspoons ground turmeric, 1/4 teaspoon ground nutmeg
  • Add in tomato paste. Stir and cook about 1 to 2 minutes until lightly caramelized.
    2 tablespoons tomato paste
  • Add in chopped tomatoes. Mix and cook until tomatoes starts to break down. About 2 - 3 minutes.
    3 tomatoes
  • Add in white wine, if using. Mix and cook until almost evaporated - about 1 minute.
    1/4 to 1/2 cup white wine
  • Add in the diced carrots, chickpeas and potatoes. Add 1/4 teaspoon salt. Mix.
    2 medium carrots, 15 ounces chickpeas, 3 small russet potatoes
  • Add back the browned chicken and giblets if using.
  • Add in enough chicken stock to just about submerge the chicken. Taste and add salt if needed to your liking.
    3 cups chicken stock, 3/4 teaspoon salt
  • Add in bay leaves and cinnamon stick. Bring to a boil. Use high heat.
    2 bay leaves, 1 cinnamon stick
  • Coven pan. Reduce heat to low and allow to simmer until the chicken is fork tender and the broth has reduced to your desired amount.
  • Turn off the heat. And serve with your desired grain. I use brown rice. Garnish with scallions if desired. Enjoy.
    Optional: Chopped scallions for garnish.

Video

Notes

Video tutorial available for Chicken Stew | Mediterranean Spices
Nutritional information will vary based on actual serving sizes.

Nutrition

Calories: 817kcal | Carbohydrates: 37g | Protein: 55g | Fat: 49g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 210mg | Sodium: 1444mg | Potassium: 1240mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3403IU | Vitamin C: 20mg | Calcium: 97mg | Iron: 5mg