One-Pan Spiced Chicken with Tomato and Chickpea Stew

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A comforting, one-pan dish featuring spiced chicken thighs simmered with tomatoes and chickpeas in a fragrant stew. This Mediterranean-inspired one-pot recipe, ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 4 minced garlic cloves
• 1 large, diced yellow onion
• 14 oz canned diced tomatoes
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large deep skillet over medium-high heat. Pat dry 6 bone-in chicken thighs and season with 1 tsp salt and 1/2 tsp black pepper. Add chicken thighs skin-side down and sear for 5-6 minutes until golden brown and crispy, then flip and cook another 4 minutes. Remove chicken and set aside.
2. Step 2: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves, sauté over medium heat for 4 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp paprika, cooking for 1 minute until spices bloom.
4. Step 4: Add 14 oz canned diced tomatoes, 1 can (15 oz) drained chickpeas, and 1 cup chicken broth. Stir well and bring to a simmer.
5. Step 5: Return the chicken thighs to the skillet, nestling them into the stew. Cover and reduce heat to low. Simmer gently for 25 minutes until chicken is cooked through and sauce thickens.
6. Step 6: Sprinkle 1/4 cup chopped fresh cilantro over the dish before serving warm.