This quick, protein-rich chicken stew recipe gets great flavor from cumin, lemon juice and garlic. Make a double batch and freeze it for a quick healthy dinner. Serve the stew with couscous and steamed broccoli.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2015


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Mash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.

  • Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more. Serve sprinkled with parsley.


Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

267 calories; protein 28.2g; carbohydrates 21.5g; dietary fiber 5.7g; sugars 4.1g; fat 7.9g; saturated fat 1.4g; cholesterol 62.7mg; vitamin a iu 1068.6IU; vitamin c 27.2mg; folate 48mcg; calcium 91.9mg; iron 2.5mg; magnesium 52.3mg; potassium 553.7mg; sodium 613.4mg; thiamin 0.7mg.

Reviews (21)

Read More Reviews
23 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
Delicious! Will definitely make this again. I followed this recipe to the T except for the parsley and it was a hit at my house. Served it with couscous and green beans but it would be fine as a main on it's own too. Fantastic flavor. Pros: Easy prep short cook time Cons: None! Read More
Rating: 4 stars
This is one of my go to dishes. I serve it over brown rice. It is easy satisfying and great for lunch or dinner. Read More
Rating: 5 stars
Made exactly per recipe. It was amazing! Served with a side salad. Would be excellent over brown rice pilaf. Read More
Rating: 5 stars
I made this tonight and it was delicious. I added spinach and used chunky crushed tomatoes with basil and oregano. I cooked it for longer than recipe called for and the flavors melded together nicely. I made white rice as a side and even my husband ate it! Will make this again! Read More
Rating: 1 stars
This was awful! Read More
Rating: 1 stars
Flavorless when made as directed tastes like canned tomatoes. Way too acidic. I would say at LEAST triple the spices and cook it down longer so the flavors meld together. We served it and then decided not to eat it bc it tasted to bland. Read More
Rating: 3 stars
This is not really middle eastern and pretty drab. Having read other comments l put more cumin and paprika added some cloves and a little cayenne as well as a teaspoon of sugar to reduce acidity and give it some flavor. Also I used only the tomatoes and not the juice from the can. It worked out because if you double this recipe the ingredients don't all fit in a cast iron pan. It wasn't bad but I won't be making again. Read More
Rating: 4 stars
I used boneless chicken thighs and cooked a little longer. Yummy! Served it with quinoa and broccoli. Read More
Rating: 5 stars
Amazing taste Mine had a bit more juice then the picture but the juice thickened as it cooled. We ate it with couscous and broccoli. I was even more excited when I went to log this meal on my fitbit and realized that it was so low calorie but very satisfying and filling. Pros: Healthy and filling Cons: I wanted to eat all of it. Read More