1-Preparing Your Ingredients: Start by preparing all your ingredients. Pat the chicken dry with paper towels and season it generously with kosher salt and black pepper. Chop all your vegetables according to the ingredient list, and measure out your spices. Having everything ready before you start cooking, what chefs call “mise en place,” makes the cooking process smoother and more enjoyable.

2-Browning the Chicken: Heat the olive oil in a large pot over medium-high heat. Once the oil is hot but not smoking, add the seasoned chicken thighs. Brown the chicken on both sides until golden, which should take about 3-4 minutes per side. This step is crucial because browning creates a rich flavor base for the entire dish. If you’re doubling the recipe, brown the chicken in batches to avoid overcrowding the pot, which would cause the chicken to steam rather than brown. Once the chicken is nicely browned, remove it from the pot and set it aside on a plate. Don’t worry about cooking it through at this point it will finish cooking in the stew.

3-Cooking the Vegetables: In the same pot, add the chopped onion, minced garlic, carrots, red bell pepper, zucchini, and potato. Sprinkle in the paprika, coriander, oregano, salt, and pepper. Sauté the vegetables, stirring occasionally, until they are softened and lightly charred. This should take about 5-7 minutes and will develop the vegetable flavors before they simmer.

4-Building the Stew: Add the can of whole tomatoes to the pot, breaking them into chunks with your spoon or a spatula as you stir them in. Pour in the chicken broth and add the fresh thyme sprigs. Stir everything together to combine the flavors. Bring the mixture to a boil, then return the browned chicken to the pot. Cook on high for 5 minutes while stirring occasionally to ensure everything is well incorporated. Then reduce the heat to medium-low and let the stew simmer partially covered for 20 to 30 minutes. During this time, the stew will thicken, and the chicken will become tender.

5-Finishing Touches: Remove the thyme sprigs from the pot and discard them. Turn off the heat and stir in the white wine vinegar and chopped parsley leaves. The vinegar adds a bright note that balances the richness of the stew, while the fresh parsley adds a pop of color and fresh flavor. Your Middle Eastern chicken stew is now ready to serve! This stew pairs beautifully with rice, couscous, or flatbread. For a complete meal, consider serving it with a simple green salad dressed with lemon and olive oil.