Algerian Chicken Stew

Dive into the rich, comforting flavors of Algerian Chicken Stew, a soul-warming dish that combines tender, bone-in chicken thighs with a medley of hearty vegetables like carrots, potatoes, and chickpeas. Infused with aromatic spices such as cinnamon, cumin, paprika, and turmeric, this stew delivers a perfect balance of savory and slightly sweet notes, ideal for cozy family dinners or special occasions. Simmered to perfection in a robust tomato-based broth, this stew is not only bursting with flavor but also brimming with nourishment. Topped with fresh parsley and served alongside optional lemon wedges for a bright, citrusy finish, this one-pot wonder is as easy to prepare as it is satisfying to enjoy. Perfect for those seeking a taste of North African cuisine, this recipe is a flavorful addition to any meal plan.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on preferred)
• 3 tablespoons olive oil
• 1 large onion (finely chopped)
• 4 cloves garlic (minced)
• 2 medium tomatoes (diced)
• 2 medium carrots (sliced into rounds)
• 3 medium potatoes (peeled and cubed)
• 1 cup chickpeas (cooked or canned, drained and rinsed)
• 2 tablespoons tomato paste
• 4 cups chicken stock
• 0.5 teaspoons ground cinnamon
• 1 teaspoons ground cumin
• 1 teaspoons paprika
• 0.5 teaspoons ground turmeric
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley (chopped, for garnish)
• 4 pieces lemon wedges (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken thighs with a pinch of salt and pepper, then brown them in the pot on both sides (about 4 minutes per side). Remove and set aside.

Step 3

Add the chopped onion to the pot and sauté until soft and translucent, about 5 minutes.

Step 4

Stir in the minced garlic and cook for another minute until fragrant.

Step 5

Add the diced tomatoes and tomato paste, stirring to combine, and let it cook for 3-4 minutes.

Step 6

Mix in the spices (cinnamon, cumin, paprika, turmeric, salt, and black pepper) and cook for another 1-2 minutes to toast the spices.

Step 7

Return the browned chicken thighs to the pot, then pour in the chicken stock. Bring to a simmer.

Step 8

Add the carrots, potatoes, and chickpeas to the pot. Stir to combine.

Step 9

Reduce the heat to low, cover the pot, and let the stew simmer for 40-45 minutes, or until the chicken is tender and the vegetables are cooked through.

Step 10

Adjust the seasoning with more salt and pepper if needed.

Step 11

Serve the stew hot, garnished with chopped fresh parsley and accompanied by lemon wedges for a tangy touch, if desired.

Nutrition Facts

Serving size	3310.1 grams (3310.1g)

Amount per serving	% Daily Value*
Calories	3012

Total Fat 156.90g	201%
Saturated Fat 33.10g	166%
Polyunsaturated Fat 4.00g
Cholesterol 649mg	216%
Sodium 3782mg	164%
Total Carbohydrate 191.80g	70%
Dietary Fiber 36.10g	129%
Total Sugars 40.00g
Protein 210.00g	420%

Vitamin D 78IU	390%
Calcium 454mg	35%
Iron 26mg	146%
Potassium 4948mg	105%

*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.

Source of Calories

Fat: 46.8%

Protein: 27.8%

Carbs: 25.4%