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One pot

Chicken, Chickpea & Zucchini Stew

with Toasted Pita Chips & Chermoula

Cooking time

35 minutes

Servings

4

Calories

580 /serving

A hearty winter stew to beat the cold is exactly what the doctor ordered. This abundant one-pan-wonder features plenty of tender chicken lovingly simmered with zucchini and chickpeas seasoned with a fragrant signature spice blend including cumin, ginger, bay leaf and about a dozen others. You’ll top each warming bowl with crispy pita chips, lemony yogurt and savoury chermoula—a genius North African condiment bursting with herbs, garlic and citrus.

We will send you:

  • 8 Chicken thighs
  • 4 Garlic cloves
  • 1 Bunch of cilantro
  • 1 Lemon
  • 2 Zucchini
  • 540ml Chickpeas (canned)
  • 45ml Tomato paste
  • 100g Greek yogurt
  • 2 Pita
  • 40g Stew spice blend (enriched wheat flour, paprika, cumin, ginger, coriander, turmeric, cinnamon, fennel, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, mace, rose petals, lavender, bay leaf, saffron, salt, garlic, sugar, onion, spices)

Contains: Milk, Wheat

You will need:

Large high-sided pan
Strainer
Olive oil
Salt & pepper
Total Fat
21 g
Saturated Fat
4 g
Sodium
730 mg
Total Carbs
51 g
Sugars
8 g
Protein
48 g
Fibres
9 g
Preparation
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Toast the pita & sear the chicken
Medium-dice the pita. In a large, high-sided pan, heat a drizzle of olive oil on medium-high. Add the pita to the pan and toast, stirring occasionally, 3 to 4 min., until crispy; season with S&P. Transfer to a plate lined with paper towel. In the same pan, heat a drizzle of olive oil on medium-high. Pat the chicken dry with paper towel; season with S&P. Add the chicken and cook, 4 to 5 min. per side, until partially cooked and golden brown. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Mise en place
While the chicken sears, small-dice the zucchini. Mince the garlic. Drain and rinse the chickpeas. Halve the lemon; juice one half and quarter the other half. Finely chop the cilantro leaves and stems, keeping them separate.
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Start the stew
Heat the reserved pan of fond on medium-high (add a drizzle of olive oil if needed). Add the zucchini; season with S&P. Cook, stirring occasionally, 3 to 4 minutes, until softened. Add the spice blend, tomato paste, cilantro stems and ¾ of the garlic. Cook, stirring frequently, 2 to 3 minutes, until fragrant.
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Finish the stew
Cut the seared chicken into bite-size pieces. Add the chickpeas, seared chicken* and 2 ½ cups water to the pan; season with S&P. Stir to combine thoroughly, scraping up any fond from the bottom of the pan. Bring to a boil. Reduce the heat and simmer, stirring occasionally, 8 to 10 minutes, until the chicken is cooked through and the stew has thickened; season with S&P to taste.
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Prepare the chermoula & lemon yogurt
While the stew simmers, in a small bowl, combine the yogurt with up to ½ the lemon juice (to taste); season with S&P to taste. In a second small bowl, combine the cilantro leaves, remaining garlic and remaining lemon juice; season with S&P to taste. Slowly stir in 2 tbsp olive oil to create a thick paste.
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Plate your dish
Divide the finished stew between your bowls. Garnish with the lemon yogurt, toasted pita, chermoula and remaining lemon wedges. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.