Mediterranean Chicken Stew with Chickpeas and Artichokes

COOK TIME: 1 hour 15 minutes

PREP TIME: 20 minutes

SERVINGS: 6

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INGREDIENTS

• 1½ cups canned chickpeas, drained and rinsed

• 4 cups water

• 1 large yellow onion, finely chopped

• 1 (15 ounce) can fire-roasted tomatoes

• 2 tablespoons tomato paste

• 4 cloves garlic, finely chopped

• 1 bay leaf

• 4 teaspoons ground cumin

• 4 teaspoons paprika

• ¼ teaspoon cayenne pepper

• ¼ teaspoon ground pepper

• 2 pounds bone-in chicken thighs, skin removed and trimmed

• 1 (14 ounce) can artichoke hearts, drained and quartered

• ¼ cup halved pitted oil-cured olives

• ½ teaspoon salt

• ¼ cup chopped fresh parsley or cilantro

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INSTRUCTIONS

1. In a large Dutch oven or heavy pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5–6 minutes.

2. Add the garlic, cumin, paprika, cayenne pepper, and ground pepper. Stir and cook for 1 minute, until fragrant.

3. Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor.

4. Add the fire-roasted tomatoes, water, and bay leaf. Stir to combine.

5. Add the chicken thighs, chickpeas, and salt. Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 45 minutes.

6. Uncover the pot, add the artichoke hearts and olives, and simmer for an additional 15 minutes, or until the chicken is tender and cooked through.

7. Discard the bay leaf. Taste and adjust seasoning if needed.

8. Sprinkle with fresh chopped parsley or cilantro before serving.

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