By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 2
1882 cal · 50 min
Dill Chicken Stew
Recipe GLPR4ef022a17f7866
A fragrant, aromatic chicken stew infused with fresh dill, warm spices, and ginger. This comforting dish features tender chicken simmered in a delicate rice stock base enriched with ghee and warming spices like ajwain, cumin, turmeric, and nutmeg. The fresh dill adds brightness and herbaceous notes to create a balanced, flavorful one-pot meal.
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Ingredients
500 grams Diced chicken (including wings and thighs)
4 tablespoons Ghee or clarified butter
1 tablespoon Ajwain seeds
1 tablespoon Cumin seeds
2 tablespoons Ginger paste
½ teaspoon Turmeric powder
½ teaspoon Nutmeg powder
6 tablespoons Fresh dill, chopped
850 milliliters Rice stock (starchy water from rinsing rice)
Salt to taste
Directions
Heat the ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the ajwain seeds and cumin seeds. Toast them for 1–2 minutes until fragrant, stirring often to prevent burning.
Add the diced chicken to the pot and sear for 3–4 minutes, stirring occasionally, until the outside turns light golden. This helps seal in the juices.
Stir in the ginger paste and cook for 1 minute until well combined and the raw ginger aroma mellows.
Add the turmeric powder and nutmeg powder, stirring continuously for 30 seconds to bloom the spices and prevent them from burning.
Pour in the rice stock carefully and stir well to combine all ingredients. Bring the mixture to a gentle boil.
Reduce heat to low, cover partially, and simmer for 20–25 minutes, stirring occasionally. The chicken should be cooked through and tender; ensure it reaches an internal temperature of 165°F (74°C).
Stir in the fresh dill and season with salt to taste. Simmer uncovered for another 2–3 minutes to allow the dill flavors to infuse without wilting completely.
Remove from heat and ladle into bowls. Serve warm as a comforting main course.
Comments
Ajwain is the gating ingredient here—Charlotte's mainstream chains (Harris Teeter, Food Lion, Publix, Walmart, ALDI, Kroger) stock it sporadically or not at all, so expect a trip to an Indian grocer on Tryon Street or online ordering. Ghee is available at most stores now, though at a premium; the other spices are pantry standards. For two servings, the cost per serving lands around $4 to $5 with chicken as the main driver, which is reasonable. The 50-minute time is honest if your stock is warm; if you're making it fresh, add 15 minutes. This is a low-fuss weeknight stew that reheats well and plays to dill's North Carolina spring availability, but the ajwain hunt is a real tax on a busy week unless you're already stocked.
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