Serves 10
50 min
West African-Style Chicken & Fennel Stew
Recipe GLPRa217728d3cdac3
A savory West African-inspired stew featuring tender chicken thighs seasoned with warm spices, combined with caramelized fennel, chickpeas, and a rich broth brightened with fresh lemon. This comforting one-pot dish is naturally dairy-free and perfect for a wholesome main course.
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Ingredients
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
6 boneless, skinless chicken thighs (about 1.5 pounds), cut into bite-sized pieces
2 tablespoons olive oil
2 large fennel bulbs, halved and sliced crosswise into 1/2-inch pieces
1 can (10.5 ounces) condensed French onion soup
2 tablespoons fresh lemon juice
1 can (15 ounces) chickpeas, rinsed and drained
1/4 cup fresh parsley or cilantro, chopped
2 teaspoons grated lemon zest
Directions
In a small bowl, whisk together the cumin, paprika, and ground red pepper to combine the spices evenly.
Pat the chicken thigh pieces dry and season them generously on all sides with the spice mixture.
Heat the olive oil in a large 12-inch skillet over medium-high heat until it shimmers.
Add the seasoned chicken to the skillet and cook, stirring occasionally, until the pieces are well browned on all sides, about 8 to 10 minutes.
Transfer the browned chicken to a clean plate and set aside.
Add the sliced fennel to the same skillet and cook over medium-high heat for about 10 minutes, stirring occasionally, until the fennel is lightly browned and beginning to soften.
Pour in the French onion soup and lemon juice, then add the rinsed chickpeas and stir well to combine. Bring the mixture to a boil.
Return the chicken to the skillet, nestling it into the broth and vegetables.
Reduce the heat to low, cover the skillet with a lid, and simmer for 5 minutes until the chicken is cooked through (internal temperature of 165°F).
Remove from heat and stir in the fresh parsley and lemon zest just before serving.
