Spicy Chicken Chickpea Stew With Herbed Yogurt

Chicken thighs and chickpeas seem to go together, and not just because of their names. They both have a silky texture, rich flavor, hearty appeal.

This recipe, from the National Chicken Council, has lots of ingredients and tons of flavor but requires little work. Just stir together the yogurt topping, sauté the chicken, and simmer up a flavorful, filling stew. For even more satisfaction, serve over whole-wheat couscous, which cooks in just a few minutes.

Spicy Chicken and Chickpea Stew
Yield: 6 servings

Herbed Yogurt:

1 cup plain yogurt
1 tablespoon chopped basil
1 tablespoon chopped mint
1 tablespoon chopped parsley
1 tablespoon lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper

Stew:

1/4 cup flour

8 boneless, skinless chicken thighs (about 3 pounds), cut into 1-inch pieces
4 tablespoons olive oil
1/2 cup orange juice
2 1/2 cups chicken stock
1 bunch scallions, cut into 1/4-inch pieces
3 carrots, peeled and sliced into 1/2-inch pieces
1 clove garlic, chopped
2 teaspoons ground coriander
1 teaspoon paprika
1/2 teaspoon salt
2 (15-ounce)cans chickpeas, drained
1 (14.5-ounce)can diced tomatoes

To make herbed yogurt: In small bowl, combine all ingredients. Refrigerate to allow flavors to blend.

To make stew: Place flour in plastic bag with zipper top. Add chicken; toss to coat.

In large pan with lid, warm oil over medium-high heat. Add chicken and sauté until browned, about 5-7 minutes. Remove chicken to a bowl and set aside.

Pour orange juice and chicken stock into same pan. Bring to a boil, scraping up any brown pieces from the bottom of the pan. Add scallions, carrots, garlic, coriander, paprika and salt. Reduce heat to a simmer and cook, stirring occasionally, until carrots are crisp-tender, about 10-15 minutes. Add chickpeas, tomatoes and their juice and chicken. Return to a simmer and cook until chicken is cooked through, about 15 minutes longer.

To serve, spoon stew into bowls and top with dollop of Herbed Yogurt.

Per serving: 650 calories; 29 g fat; 7 g saturated fat; 44 g carbohydrate; 53 g protein