Spiced Chicken Thighs in Tomato Broth with Olives and Chickpeas

Transform your weeknight dinner routine with these heavenly Spiced Chicken Thighs in Tomato Broth with Olives and Chickpeas. Juicy, golden-seared chicken thighs are infused with the warm, smoky flavors of cumin and paprika before being simmered in a rich tomato and chicken broth. Briny green olives, tender chickpeas, and a kick of red pepper flakes create a harmonious medley of bold Mediterranean flavors. Finished with fresh parsley and a squeeze of lemon, this dish offers a perfect balance of savory, tangy, and vibrant notes. Ready in under an hour, this one-pot meal is perfect for cozy family dinners or entertaining guests. Serve with crusty bread or steamed rice to soak up every drop of the luscious broth. Keywords: spiced chicken thighs, tomato broth, Mediterranean recipe, olives and chickpeas, one-pot meals, easy weeknight dinner.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces Bone-in, skin-on chicken thighs
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 3 tablespoons Olive oil
• 1 large Yellow onion, diced
• 4 cloves Garlic cloves, minced
• 0.5 teaspoon Crushed red pepper flakes
• 14 ounces Canned diced tomatoes
• 2 cups Chicken broth
• 15 ounces Canned chickpeas, drained and rinsed
• 0.5 cup Green olives, pitted and halved
• 2 tablespoons Fresh parsley, chopped
• 4 wedges Lemon wedges (for serving)

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt, ground black pepper, ground cumin, and smoked paprika. Rub the spices evenly over both sides of the chicken.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden and crispy. Flip and sear the other side for another 3 minutes. Remove the chicken and set aside.

Step 3

Reduce the heat to medium, and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and cook for 5 minutes until softened and translucent.

Step 4

Add the minced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant.

Step 5

Pour in the canned diced tomatoes and chicken broth, scraping the bottom of the pan to deglaze and incorporate any browned bits. Bring the mixture to a simmer.

Step 6

Stir in the chickpeas and green olives, then return the chicken thighs to the skillet, skin-side up. Nestle the chicken into the broth but don’t submerge the skin completely, allowing it to stay crisp.

Step 7

Reduce the heat to low, cover the skillet, and simmer gently for 25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

Step 8

Remove the lid and cook for an additional 5 minutes to slightly thicken the broth, if desired.

Step 9

Sprinkle the dish with freshly chopped parsley and serve with lemon wedges on the side for a bright, zesty finish.

Step 10

Pair with crusty bread or steamed rice to soak up the flavorful broth.

Nutrition Facts

Serving size	(2610.8g)

Amount per serving	% Daily Value*
Calories	3428.1

Total Fat 234.4g	0%
Saturated Fat 56.8g	0%
Polyunsaturated Fat 7.4g
Cholesterol 736.9mg	0%
Sodium 10258.2mg	0%
Total Carbohydrate 136.0g	0%
Dietary Fiber 40.6g	0%
Total Sugars 36.6g
Protein 204.3g	0%

Vitamin D 0IU	0%
Calcium 612.4mg	0%
Iron 25.6mg	0%
Potassium 4650.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.8%

Protein: 23.5%

Carbs: 15.7%