West African-Style Chicken & Fennel Stew

Name: West African-Style Chicken & Fennel Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10
Cuisine: African
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

Recipe GLPRa217728d3cdac3

African

Main Course

50 min

235 cal

Servings: 10

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

This stew checks most boxes for Charlotte home cooks: chicken thigh and chickpeas are reliably cheap and available at any major chain, cumin and paprika are pantry staples, and fennel shows up year-round at Harris Teeter and Publix. The real catch is fennel itself—a less common vegetable that requires a deliberate trip to a full-service grocer rather than ALDI or Walmart, and it's not cheap at $2.50–$3.50 per bulb. The 50-minute stated time ignores the 15–20 minutes needed to trim and slice the fennel, so budget 70 minutes realistically. This feeds a crowd (10 servings) and reheats beautifully, making it genuinely useful for meal prep, and the cost per serving lands around $1.25–$1.50 driven mostly by the chicken and fennel bulb.