Addictively Good Middle Eastern Chicken Zucchini Dutch Oven Recipe
This one-pot wonder combines tender chicken thighs with aromatic Middle Eastern spices and sweet zucchini, all slow-cooked in a Dutch oven for a deeply flavorful and comforting meal. The rich, spiced tomato sauce and caramelized vegetables make it an unforgettable dish perfect for weeknights or entertaining.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken thighs cut into 2-inch chunks
- 2 tbsp olive oil divided
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 tsp ground cumin
- 1.5 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp ground cinnamon
- 1 28-oz can crushed tomatoes
- 2 medium zucchini halved lengthwise and sliced 1/2-inch thick
- 1 cup low-sodium chicken broth
- 1 tbsp tomato paste
- 0.5 cup fresh cilantro chopped, for garnish
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper freshly ground
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it excellent for meal prep. Reheat gently on the stovetop or in the microwave. Make-Ahead: You can prepare the entire dish up to 2 days in advance. For best results, add the zucchini only when reheating to prevent it from becoming mushy. Substitutions: You can use chicken breasts instead of thighs, but thighs stay more tender. For a vegetarian version, substitute chicken with chickpeas and use vegetable broth. Serving Suggestions: Serve over fluffy basmati rice, couscous, or with warm pita bread. A dollop of plain yogurt or a sprinkle of sumac on top adds a lovely tangy contrast.