Comfort Chicken Stew
Serves 415 mins prep60 mins cook
A hearty and delicious comfort chicken stew perfect for cold weather, featuring air chilled chicken thighs, chickpeas, and aromatic spices.
0 servings
What you need

cup chicken stock

tsp ground black pepper

pinch saffron threads

tbsp kosher salt

cinnamon stick

yellow onion

tbsp butter

tbsp ginger

bunch parsley

lb boneless chicken thighs
Instructions
1: Melt the ghee or butter in a large frying pan or dutch oven. Add the onion and cook over medium heat until softened. Add the ginger, black pepper, cinnamon and chicken pieces and cook without browning for a few minutes, turning the chicken occasionally. 2: Add the chicken stock, saffron, harissa, and 1 teaspoon salt. Bring to a slow boil, reduce the heat to low, then cover and simmer for 45 minutes. 3: Drain and soak chickpeas in cold water then rub them between your hands to remove the skins, repeating until most skins are off. Discard the skins. 4: Add the chickpeas to the chicken, along with the parsley, stir to combine, then cover and simmer for 15 minutes. 5: Skim some of the fat from the stew and transfer it to a frying pan or cast iron skillet. Take out the chicken, letting the sauce drain, and quickly brown the chicken in the heated fat. 6: Meanwhile, boil the sauce to reduce it a little then return the browned chicken to the stew. 7: Sprinkle with the extra parsley and serve with lemon wedges and crusty bread.View original recipe
