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For the stew
1.5 lbs (700g) boneless, skinless chicken thighs (or chicken breasts), cut into chunks
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger (I used finely chopped ginger)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for heat)
1 can (14 oz / 400g) diced tomatoes
2 tablespoons tomato paste
2 cups chicken broth (500ml chicken stock cube)
1 large carrot, sliced
1 small sweet potato, diced (I added a couple of used potatoes)
1/2 cup chickpeas (cooked or canned, drained) (omitted)
1/4 cup raisins or chopped dried apricots (optional, for sweetness) (omitted)
1/4 cup green olives, sliced (optional, for a briny flavor) (ommited)
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For the garnish
Fresh cilantro or parsley, chopped
Cooked couscous, rice, or crusty bread
Lemon wedges for squeezin
Sear the Chicken: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken pieces and sear until golden brown on all sides (about 5 minutes). Remove and set aside.
Sauté the Aromatics: In the same pot, add the remaining 1 tablespoon of olive oil. Stir in the chopped onion and cook until soft (about 3 minutes). Add the minced garlic and all the spices (cumin, coriander, cinnamon, paprika, turmeric, ginger, salt, black pepper, and cayenne). Stir well and cook for 1 minute to release the flavors.
Build the Stew: Add the tomato paste and stir to coat the onions. Then pour in the diced tomatoes and chicken broth, stirring well.
Simmer the Ingredients: Return the browned chicken to the pot. Add the carrot, sweet potato, and chickpeas. Stir everything together, cover, and let it simmer on low heat for about 30 minutes, until the vegetables are tender and the chicken is fully cooked.
Final Touches: Stir in the raisins or apricots (if using) and the green olives (if using). Let the stew simmer for another 5 minutes.
Serve & Enjoy: Remove from heat and garnish with fresh cilantro or parsley. Serve hot over couscous, rice, or with crusty bread. Squeeze fresh lemon juice on top for extra brightness.
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