Dinner · Mediterranean · 15 min
Mediterranean Braised Chicken with Fava Beans, Spinach, and Garlic Naan
- Calories
- 665
- Protein
- 45g
- Carbs
- 65g
- Fat
- 26g
Ingredients
- 115.3 g chicken thigh
- 71.2 g fava beans
- 46.2 g yellow onion
- 4.6 g garlic
- 0.9333 tsp olive oil
- 0.4617 cup chicken broth
- 0.2333 tsp salt
- 0.25 tsp black pepper
- 92.3 g spinach
- 27.7 g garlic naan
Method
- 01Preheat the oven to 375°F (190°C). Season the chicken thigh with salt and black pepper.
- 02Heat olive oil in an oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken thigh skin-side down and sear for 6–8 minutes until the skin renders fat and becomes deeply golden and crisp.
- 03Transfer chicken to a plate. Add diced yellow onion and minced garlic to the pot and sauté for 3 minutes until translucent and fragrant.
- 04Add the soaked fava beans and chicken broth to the pot, scraping up any browned bits from the bottom.
- 05Return the chicken thigh to the pot skin-side up. Cover tightly with a lid and braise in the oven for 25 minutes until the chicken is tender and cooked through to an internal temperature of 165°F (74°C).
- 06Remove from oven, unwrap lid, stir in fresh spinach, and allow it to wilt in the residual steam for 1 minute.
- 07Toast garlic naan in a dry skillet over medium-high heat until warm and charred at the edges. Serve chicken and fava bean spinach stew alongside warm garlic naan.
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