The Recipes

Spiced Chicken with Chickpea Stew

Whew!  This one was really a labor of figuring out what the heck to do with what I had on hand.  I frequently will cruise the foodie websites for inspiration, but all that did in this case was make me crave things I didn't have the ingredients on hand for.

I suppose that's the crux of cooking for one.  First, buy only what you're going to use.  Don't buy random ingredients that you want to have on hand, unless you can turn them into a soup in a pinch before they go bad.  And, if you have a well-stocked pantry (read: stuff that doesn't go bad), you will always be able to pull together a good meal.  Flour, eggs, canned artichokes, and olives?  You have fresh pasta.  See what I mean?

Spiced Chicken with Chickpea Stew


- 1 chicken thigh, skin-on
- 1 tsp. paprika
- 1 tsp. marjoram
- 1 garlic clove, minced
- 1/4 yellow onion, diced
- 1 tomato, diced
- 1/2 of a 14.5-oz. can of chickpeas, drained
- 1 dried chile pepper (optional: you can substitute crushed red pepper or omit)
- salt
- pepper
- olive oil
- Italian parsely (aka flat-leaf parsley), chopped for garnish

Season the chicken with salt and pepper.  Heat 2 T. of olive oil in a skillet until almost smoking.  Put the chicken skin-side down in the pan and let it sear on both sides.  This should take about 5 minutes on the first side and 3 on the second.  Remove the thigh and set aside.

Lower the heat and add the chile pepper to the pan.  Let it infuse the oil for about 4 minutes.  Remove the chile pepper and discard.  Add in the onion, season with salt, and let the onion soften for approximately 5 minutes.  Add in the garlic, stir for a minute, then add in the tomato, marjoram, and paprika.  Let that cook for 3-4 minutes, then add in the chick peas and season again with salt.

Add a splash of chicken stock if necessary.  Nestle the chicken back into the pan.  Cover partially and cook for 20-25 minutes.  Ladle the stew onto a plate and add the chicken.  Garnish with the parsley.