Mediterranean Braised Chicken Recipe

Mediterranean braised chicken in a white Dutch oven with golden-brown chicken thighs, garbanzo beans, spinach, and a rich tomato-based sauce, garnished with parsley and lemon wedges.

Mediterranean Braised Chicken Recipe

This Mediterranean braised chicken combines chicken thighs with warm spices, garbanzo beans, and a rich tomato-based sauce. Perfect for a cozy family dinner or a flavorful meal prep option.

Prep Time15

Cook Time40

Total Time55

Servings: servings

Calories: 386kcal

Author: Sandra

Ingredients

6 bone-in, skin on chicken thighs
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
2 teaspoons smoked paprika Note 1
¾ teaspoon ground cumin
½ teaspoon ground coriander
1 medium onion finely chopped (Note 2)
4 garlic cloves minced
1 14 oz can diced tomatoes (Note 3)
1 15 oz can garbanzo beans drained and rinsed (Note 4)
1 cup low-sodium chicken broth Note 5
1 tablespoon tomato paste
½ teaspoon red pepper flakes optional, for heat
1 teaspoon sugar optional, to balance acidity
1 tablespoon fresh lemon juice Note 6
2 cups baby spinach or kale optional
Fresh parsley chopped, for garnish

Instructions

Pat the chicken thighs dry with paper towels. (Note 7)
Season generously with salt and black pepper.
Heat olive oil in a large skillet, Dutch oven, or heavy-bottomed pot over medium-high heat.
Sear the chicken thighs, skin-side down, for 5–6 minutes until golden brown and crisp. (Note 8)
Flip and cook for another 2 minutes. Remove and set aside.
Reduce the heat to medium.
In the same pot, add the chopped onion and sauté for 3–4 minutes until softened.
Stir in the minced garlic, smoked paprika, cumin, coriander, and tomato paste. Cook for 30 seconds until fragrant. (Note 9)
Add diced tomatoes, chicken broth, red pepper flakes (if using), and sugar (if needed). Stir to combine.
Bring the mixture to a simmer.
Nestle the chicken thighs back into the pot, skin-side up, along with any juices from the plate.
Scatter the garbanzo beans evenly around the chicken.
Cover the pot with a lid and reduce heat to low.
Simmer gently for 20–30 minutes or until the chicken is tender and cooked through (internal temperature of 165°F or 74°C). (Note 10)
Stir spinach or kale into the sauce during the last 5 minutes of cooking to wilt.
Finish with a squeeze of fresh lemon juice (optional).
Garnish with fresh parsley and serve with crusty bread, rice, or couscous.

Notes

Smoked paprika adds a smoky depth to the dish. Regular paprika can be substituted if smoked isn’t available, but the flavor will differ.
Finely chopping the onion ensures even cooking and better integration into the sauce.
Use canned tomatoes without added seasonings for better control of flavor. If using fresh tomatoes, peel and chop them before adding.
Draining and rinsing removes excess sodium and ensures a cleaner flavor.
Low-sodium broth prevents the dish from becoming overly salty. Taste and adjust salt at the end.
Fresh lemon juice brightens the flavors and balances the spices. Avoid bottled lemon juice, as it can taste artificial.
Removing excess moisture ensures a better sear and crispier skin.
Avoid overcrowding the pot; sear in batches if necessary for even browning.
Cooking the spices briefly with the aromatics releases their oils, enhancing flavor.
Use an instant read thermometer to ensure the chicken reaches 165°F for safe consumption.

Nutrition