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A hearty one-pot stew with tender chicken thighs, chickpeas, and vegetables in a spiced tomato water.
Made August 17, 2026
Prep
15m
Cook
25m
Serves
Difficulty
easy
Ensure chicken reaches an internal temperature of 74°C/165°F before serving.
Wash hands and surfaces after handling raw chicken.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
200 g chicken thighs
1 tbsp olive oil
80 g onion
6 g garlic
100 g carrots
150 g potatoes
150 g tomatoes
100 g chickpeas
1 tsp paprika
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
250 ml water
Chef's tip: If the stew seems too thick, add a splash of water; if too thin, simmer a few extra minutes to reduce.
Pat chicken thighs dry and season with 0.25 tsp salt and black pepper. Heat olive oil in a large pot over medium-high heat. Add chicken thighs skin-side down and cook until golden, about 4 minutes per side. Remove and set aside.
Reduce heat to medium. Add chopped onion (about 80 g) and cook until soft, about 3 minutes. Add minced garlic (about 6 g) and cook for 1 minute until fragrant.
Add carrots and potatoes cut into 2 cm cubes. Stir in paprika, cumin, and remaining 0.25 tsp salt. Cook for 2 minutes to coat.
Add chopped tomatoes and water. Bring to a simmer. Return chicken thighs to the pot along with any juices. Cover and simmer for 15 minutes, until vegetables are tender and chicken is cooked through (internal temperature 74°C/165°F).
Stir in chickpeas and simmer uncovered for 5 minutes to thicken slightly. Adjust seasoning with salt and pepper if needed. Let rest for 5 minutes before serving.