Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 large onion, chopped
- 1 large carrot, chopped
- 2 large tomatoes, chopped
- 2 medium zucchini, chopped
- 1 cup cauliflower florets
- 1 cup fresh green beans, trimmed
- 1 stalk celery, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1/2 tablespoon ground coriander
- 2 teaspoons cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cinnamon
- Salt, to taste
- 8 cups chicken broth (use less for a thicker stew)
- 1/4 cup fresh cilantro, chopped
- FOR SERVING, OPTIONAL
- 4-6 cups cooked hot basmati rice (for serving)
How to Make
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Step 1: Pat dry the chicken thighs and set aside.
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Step 2: In a large pan with a tight-fitting lid, add olive oil; when hot, add the onion and cook until the onion begins to brown.
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Step 3: Add the chicken and cook on medium heat until browned; flip over and brown the other side.
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Step 4: Add the carrots and cook for about three minutes.
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Step 5: Add the garlic cook, stirring, until fragrant.
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Step 6: Add the remaining ingredients EXCEPT the chopping cilantro; stir well.
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Step 7: Bring to a simmer, cover, and cook for about 10 minutes.
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Step 8: Uncover and continue simmering for 20-30 minutes, until the chicken is cooked through and tender.
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Step 9: Turn off the heat and stir in the cilantro.
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Step 10: Cover and let sit, off the heat, for 10-15 minutes before serving (over hot basmati rice, if you wish).
We hope you enjoy this recipe!
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