Winter is still in full swing around here, half our yard is full of snow that just won't go away!! I'm so ready for spring! However, since its still freezing cold, I'm making food that's as hearty and comforting as possible. This chicken stew is full of warm spices, like cinnamon and smoked paprika, and will fend off the cold any day. If you haven't tried parsnips before, they are like a sweeter, more earthy carrot and their flavor is delicious paired with the rich spiced tomato broth and salty green olives. As an added bonus this stew happens to be gluten free, dairy free and whole 30!
Ingredients -
6 bone in, skin on chicken thighs
3 T olive oil or safflower oil
1 medium onion - cut in half and sliced
3 parsnips - cut into 1 inch chunks
1.5 cups pitted, large green olives - halved
3 T tomato paste
1 T smoked paprika
1 T ground cumin
1.5 tsp cinnamon
1 tsp turmeric
1 tsp kosher salt - divided
2 cups chicken stock
Preheat the oven to 350 degrees. In a large dutch oven heat the oil oven medium heat. Season the chicken thighs with 1/2 tsp salt and place them skin side down in the pot. Cook the thighs in two separate batches of 3, until the skin is crispy and nicely browned. Remove the thighs from the pot and set aside. Drain all but 3 tablespoons of the fat from the pot. Add the onions to the remaining fat and sauté them over medium heat until they are softened. Next add the all of the spices and the remaining 1/2 tsp salt to the onions. Sauté the spices with the onions for a few minutes. Stir in the tomato paste and cook for 1-2 more minutes. Add the chicken stock, parsnips, and olives. Stir everything so it is well combined. Arrange the chicken thighs on top of the stew, skin side up, in a single layer. Cover the stew with the lid and let it cook in the oven for about 35 - 40 minutes until the parsnips are tender and the chicken is cooked through. Remove the lid and let the stew cook uncovered for 10 minutes so the broth thickens slightly and the skin on the chicken crisps back up a little.
Serves 4-6
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