Simmered Demon-Spiced Chicken Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A hearty chicken stew simmered with warming spices and tender root vegetables, inspired by the coexistence of humans and demons. This asian-inspired chicken ready in about 60 minutes pairs pounds bone-in chicken thighs, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1.5 pounds bone-in chicken thighs
• 2 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 inch, peeled and grated ginger root
• 1 tsp dried chili flakes
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 2 tbsp tomato paste
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1.5 pounds bone-in chicken thighs, skin side down, and sear for 4 minutes until golden brown, then flip and cook another 3 minutes. Remove chicken and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 4 minced garlic cloves, and 1 inch grated ginger root. Sauté for 3-4 minutes until fragrant and softened.
3. Step 3: Stir in 1 tsp dried chili flakes, 1/2 tsp ground cinnamon, 1 tsp ground cumin, and 2 tbsp tomato paste. Cook for 2 minutes, stirring constantly, until the spices bloom and the paste darkens slightly.
4. Step 4: Return the chicken to the pot along with 2 medium peeled and chunked carrots and 2 medium peeled and chunked parsnips. Pour in 4 cups chicken broth and season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Bring to a boil, then reduce heat to low and cover. Simmer for 35 minutes until the chicken is tender and vegetables are cooked through.
6. Step 6: Remove chicken to shred meat, then return shredded meat to the stew and stir. Garnish with 2 tbsp chopped fresh parsley before serving.