One-Pot Mediterranean Chicken with Chickpeas and Spinach

• 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon crushed red pepper flakes (optional, for mild heat)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups fresh baby spinach
• 1/2 cup low-sodium chicken broth
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
2. Add chicken pieces, season with salt and pepper, and cook until lightly browned on all sides, about 5-6 minutes. Remove chicken and set aside.
3. In the same pot, add the chopped onion and sauté until soft and translucent, about 4 minutes.
4. Add garlic, smoked paprika, cumin, coriander, and crushed red pepper flakes. Stir and cook for 1 minute until fragrant.
5. Return chicken to the pot. Add diced tomatoes (with juice), chickpeas, and chicken broth. Stir to combine and bring to a simmer.
6. Cover, reduce heat to medium-low, and cook for 15 minutes, stirring occasionally.
7. Remove the lid, add fresh spinach, and stir until wilted, about 3-4 minutes. Adjust seasoning with salt and pepper as needed.
8. Garnish with fresh parsley before serving. Serve hot with crusty bread or over cooked rice or couscous.

Chef tips

• If you prefer boneless chicken breasts, reduce cooking time slightly to avoid drying out the meat.
• For a milder dish suitable for kids, omit the crushed red pepper flakes.
• Use canned diced tomatoes with no added salt to better control sodium levels.
• This recipe pairs wonderfully with warm pita bread or a side of fluffy couscous for a complete meal.