CHICKEN STEW with CHICKPEAS & KALE (STOVETOP)

START TO COOK
1 tablespoon olive oil
1 large onion, cut in large pieces
1/2 teaspoon kosher salt

1 15-ounce can diced tomatoes
1 clove garlic, minced

1-1/2 pounds boneless, skinless chicken thighs, cut in bite-size pieces
4 carrots, cut in large pieces (see TIPS)
1 tablespoon ground cumin
2 teaspoons ground ginger
4 cups water
Salt & pepper to taste

FINISH
4 cups chicken stock
1/2 pound fresh green beans or frozen green beans (if frozen, it helps to thaw the beans at least 15 minutes)
1 15-ounce can chickpeas, rinsed and drained
4 cups kale (about 3oz/85g), washed well, heavy stems removed, leaves cut into ribbons (about 4 cups)

START TO COOK About three hours before serving, in a large, heavy pot such as a Dutch oven, heat the olive oil on medium heat until shimmery. Stir in the onion and salt, cook just until the onion is turning golden. Stir in the tomatoes and garlic, cook another 5 minutes, stirring occasionally. Stir in the chicken, carrots, cumin, ginger, water, salt and pepper.

SIMMER ON THE STOVE Leave uncovered, bring to a boil, reduce the heat to maintain a slow simmer and let simmer very gently for 2 hours to concentrate the flavors.

Reading: Chicken and chickpea stew slow cooker

TO MAKE AHEAD If you’re making ahead of time, stop here, cover and refrigerate.

FINISH During this last stage, you’ll adjust the temperature several times, increasing it to bring the soup back to a boil, then reducing it to simmer gently for cooking. Here’s how it goes. About 45 minutes before serving, stir in the chicken stock and return the soup to a boil. Stir in the green beans and chickpeas, return to a boil, then let simmer for 5 minutes. Stir in the kale, return to a boil, then let simmer about 10 minutes or until the beans and kale are fully cooked.

Taste and adjust seasoning as needed. Serve and enjoy! Reheats beautifully.

ALANNA’s TIPS This soup is half-soup, half-stew, that makes it a “stoop”, right? Right. I make it all the time, the basics are the chicken, the chickpeas (or another canned bean) and the spices. After that, make it with whatever vegetables are on hand. Why salt the onions? This draws out their flavor and speeds up the browning process. The technique I use for cooking the stew down-down-down for two hours really concentrates the flavors with no more than fresh ingredients. Then more liquid is added, just enough for cooking the beans and kale. Boneless, skinless chicken thighs work here too, just cut the meat into small pieces before browning. I usually choose the bone-in pieces, they’re much less expensive though not quite so convenient. Or if you like, go easy on yourself and use the already-cooked meat from a rotisserie chicken instead of chicken thighs. For fewer servings, you could leave the chicken thighs whole too. Good chicken stock pays here and it’s so easy to make, No-Big-Deal, I promise and so simple to freeze in canning jars. No chickpeas? “Chicken and chickpeas” just sounds so good but for color, use kidney beans.

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Source: https://www.kitchenparade.com/2012/03/hearty-healthy-chicken-stew.html