Pan-Seared Chicken Thighs with Spiced Mediterranean Chickpea Stew

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs pan-seared to golden perfection served atop a warm chickpea stew infused with Moroccan spices and fresh herbs. This Mediterranean-inspired chicken recipe (gluten free), ready in about 45 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 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) bone-in chicken thighs
3 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
4, minced garlic cloves
1 medium, diced yellow onion
2 cups (about 1 can, drained and rinsed) canned chickpeas
1 can (14 oz) diced tomatoes
1 cup low sodium chicken broth
1/4 cup, chopped fresh cilantro leaves
2 tbsp, freshly squeezed lemon juice
to taste salt
to taste black pepper

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Instructions

Step 1: Pat dry 4 bone-in chicken thighs and season both sides with 1 tsp ground cumin, 1 tsp smoked paprika, salt, and black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear chicken thighs skin-side down for 6-7 minutes until golden and crispy, then flip and cook 5 minutes more until cooked through. Remove chicken and keep warm.
Step 2: In the same skillet, add 1 tbsp olive oil and sauté 1 medium diced yellow onion with 4 minced garlic cloves over medium heat for 4 minutes until soft and fragrant. Stir in 2 cups drained chickpeas, 1 can (14 oz) diced tomatoes, and 1 cup chicken broth. Simmer for 10 minutes until flavors meld and stew thickens slightly.
Step 3: Stir in 1/4 cup chopped fresh cilantro and 2 tbsp lemon juice, adjust salt and pepper to taste. Serve stew warm topped with the seared chicken thighs.