Golden Chicken and Chickpea Stew

A fragrant, comforting stew with tender chicken thighs and hearty chickpeas in a rich, coconut-infused tomato sauce, perfectly balanced with warm Indian spices. Served alongside fluffy basmati rice and crisp sautéed green beans.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 6
• Cuisine: Indian
• Difficulty: Medium
• Cost: $3.73/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• healthy
• savory

Ingredients

• 1.5 pound chicken thigh (boneless, skinless)
• 2 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric
• 0.5 teaspoon garam masala
• 0.25 teaspoon cayenne pepper
• 28 ounce crushed tomatoes
• 13.5 fluid ounce full-fat coconut milk
• 1 cup chicken broth
• 2 can chickpeas (rinsed and drained)
• 1.5 cup basmati rice (uncooked)
• 1 pound green beans (trimmed)
• 1.5 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Pat the chicken thighs dry and season them generously with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until nicely browned. Remove chicken and set aside.
3. Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the pot. Add the yellow onion and cook, stirring occasionally, until softened, about 5 minutes.
4. Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
5. Add the ground cumin, ground coriander, turmeric, garam masala, and optional cayenne pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
6. Pour in the crushed tomatoes, full-fat coconut milk, and chicken broth. Bring the mixture to a simmer.
7. Return the seared chicken thighs to the pot. Reduce heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through.
8. While the stew simmers, cook the basmati rice. Rinse 1 1/2 cups basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 1/4 cups water and 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
9. Add the rinsed and drained chickpeas to the stew. Simmer for another 5-7 minutes to allow the flavors to meld and heat the chickpeas through. Taste and season the stew with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, adjusting as needed.
10. Meanwhile, heat a separate skillet over medium heat. Add the trimmed green beans and a splash of water (about 2 tablespoons). Sauté for 5-7 minutes until tender-crisp. Season with a pinch of kosher salt and black pepper.
11. Serve the Golden Chicken and Chickpea Stew over fluffy basmati rice, with the sautéed green beans on the side. Garnish with chopped fresh cilantro, if desired.

Notes

Leftovers store beautifully in an airtight container for up to 3 days. For a creamier stew, remove about 1/2 cup of the sauce before adding chicken and blend until smooth, then return to the pot.

Nutrition (per serving)

• Calories: 602
• Protein: 31.7 g
• Carbohydrates: 50.8 g
• Fat: 30.5 g
• Fiber: 6.8 g
• Sodium: 810 mg
• Saturated Fat: 8.7 g
• Sugar: 5.4 g
• Cholesterol: 62 mg