One-Pot Tunisian-Spiced Chicken Stew! 🥘🍗🥕🥒

A big bowl of stew is a comforting, craveable meal no matter the weather (or night of the week). Tonight’s light but nourishing meal is chock-full of goodness, with chunks of carrots, slices of tender zucchini, savory onion, and sautéed chicken all simmered together in a garlicky Tunisian-spiced tomato broth and showered with herbaceous fresh parsley. Get ready to spoon up this hearty, flavorful stew that’s as satisfying as it is delicious.

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Step 1

Wash and dry produce. • Peel, trim, and halve carrots lengthwise; thinly slice into ¼-inch-thick half-moons. Halve, peel, and finely dice onion. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. Roughly chop parsley.

Step 2

Pat chicken* dry with paper towels. • Heat a large drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add carrots, onion, a large pinch of salt, and pepper. Cook, stirring occasionally, until lightly browned, 4-6 minutes. • Add a drizzle of oil to pot. Add chicken, zucchini, Tunisian Spice Blend, cumin, and a pinch of salt and pepper. Cook, stirring occasionally, until chicken is cooked through and veggies are tender, 4-6 minutes more.

Step 3

Stir garlic into pot with chicken and veggies. Cook, stirring, until fragrant, 30-60 seconds. • Stir in diced tomatoes, stock concentrates, 2½ cups water (4½ cups for 4 servings), and ¼ tsp sugar (½ tsp for 4). • Bring to a boil, then reduce heat to low. Simmer until flavors meld and stew is slightly reduced, 6-8 minutes. Taste and season with salt and pepper if desired.

Step 4

Divide stew between bowls. Garnish with parsley and serve.