This recipe is a braised chicken stew with lots of veggies, olives and chickpeas, and it’s full of the delicious flavors of Indian cuisine.

Braised Chicken with Olives and Chickpeas

Braised Chicken with Olives and Chickpeas

Prep Time: 45 minutes   |   Cook Time: 15 minutes   |   Yield: 6-8 servings


  • 1 pound boneless chicken thighs, fat removed and cut in half
  • 3 tablespoons canola oil
  • 3 cloves
  • 1/2 stick cinnamon
  • 1 chipotle, broken in half
  • 1 teaspoon cumin
  • 3 cloves garlic, smashed
  • 2 cups sliced onion
  • 1 bay leaf
  • 2 cups diced carrots
  • 1 inch fresh ginger, cut into coins
  • 2 large red or green peppers, diced
  • 3 cups diced tomatoes
  • 1 tablespoon paprika
  • 2 sprigs thyme
  • 2 cups canned or boiled chickpeas
  • 1/4 cup raisins
  • 12 black olives, minced
  • Juice and zest of 1 lemon
  • 1 cup orange juice
  • Pinch salt



  1. Season the chicken with a pinch of salt and let stand.
  2. In a large stew pot add the canola oil, cloves and cinnamon and heat over moderate heat.
  3. When spices get aromatic, add the chipotle and the cumin, and cook for 1-2 minutes.
  4. Add the garlic, onion, bay leaf, carrots, and ginger and cook for 8 minutes or until onions are tender.
  5. Add the peppers, tomatoes, paprika, and thyme and cook for 4-6 minutes.
  6. Next add the chicken, chickpeas, raisins, olives, zest and juice. Bring up to a boil, reduce heat, and cover. Simmer for 12-15 minutes until chicken is cooked through. Remove bay leaf, cinnamon stick, chipotle, cloves and thyme sprigs before serving.
  7. Serving Suggestion: Serve with brown rice.