This robust one-pot meal blends tender sautéed chicken thighs with a rich, spiced broth featuring chickpeas, carrots, and golden raisins. The dish is served over or alongside a fragrant quinoa pilaf infused with fennel, celery, and fresh basil. Warm spices like cumin, smoked paprika, and cinnamon create a deep, aromatic flavor profile that is both comforting and complex. The addition of toasted almonds adds a delightful crunch, while the sweet-tart raisins balance the savory elements. Perfect for a cozy dinner, this dish offers a satisfying mix of textures and flavors, combining the heartiness of a stew with the lightness of a grain salad. ItâÂÂs an excellent choice for meal prep, as the flavors meld beautifully over time.
Sauteed Chicken Soup
Description
This robust one-pot meal blends tender saut&# 195;©ed chicken thighs with a rich, spiced broth featuring chickpeas, carrots, and golden raisins. The dish is served over or alongside a fragrant quinoa pilaf infused with fennel, celery, and fresh basil. Warm spices like cumin, smoked paprika, and cinnamon create a deep, aromatic flavor profile that is both comforting and complex. The addition of toasted almonds adds a delightful crunch, while the sweet-tart raisins balance the savory elements. Perfect for a cozy dinner, this dish offers a satisfying mix of textures and flavors, combining the heartiness of a stew with the lightness of a grain salad. ItâÂÂs an excellent choice for meal prep, as the flavors meld beautifully over time.Ingredients
Directions
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Prepare the quinoa pilaf: Heat butter in a heavy saucepan over medium heat.
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Once the butter stops foaming, add the Spanish onion, celery, carrot, and fennel.
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Cook, stirring occasionally, until the onion is softened and golden, about 5 minutes.
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Add the rinsed quinoa, increase heat, and stir until toasted, about 2-3 minutes.
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Add 1 1/4 cups chicken stock and bring to a boil.
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Reduce heat to low, cover, and simmer until the liquid is absorbed and quinoa is tender, about 30 minutes.
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Remove from heat and let stand for 5 minutes, then fluff with a fork.
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Stir in chopped basil just before serving.
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Prepare the chicken stew: Heat olive oil in a large pot over medium-high heat.
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Add chicken thighs and brown on both sides, about 5 minutes per side. Remove chicken and set aside.
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In the same pot, add slivered almonds and stir until golden, about 1 minute. Transfer to a small bowl.
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Add the thinly sliced red onion to the pot and sauté until softened, 6-8 minutes.
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Stir in tomato paste and cook for 1 minute.
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Add smoked paprika, cumin, ground ginger, and cinnamon; cook, stirring, for 1 minute until fragrant.
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Return the chicken to the pot. Add the remaining 2 cups chicken stock, chopped carrots, chickpeas, and golden raisins.
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Add 3/4 teaspoon salt (or to taste).
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Bring to a boil, then reduce heat to low, cover, and simmer until chicken and vegetables are tender, about 45 minutes.
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Serve the stew over or alongside the quinoa pilaf, topped with toasted almonds.
Nutrition Facts
- Amount Per Serving
- Calories 1622.1kcal
- % Daily Value *
- Total Fat 81.3g126%
- Saturated Fat 17.5g88%
- Cholesterol 328.9mg110%
- Sodium 404.0mg17%
- Total Carbohydrate 89.1g30%
- Dietary Fiber 19.9g80%
- Sugars 26.9g
- Protein 122.6g246%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve the next day.
Variations: For a vegetarian version, omit the chicken and use vegetable stock. Add extra chickpeas or white beans for protein.
Ingredient Tip: Rinsing quinoa thoroughly before cooking helps remove its natural bitter coating (saponins).
Make Ahead: The quinoa pilaf can be made ahead and reheated gently with a splash of water or stock.
Nutrition Note: This dish is high in protein and fiber. Adjust salt to taste, especially if using low-sodium stock.
