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Chicken stew braised with tomatoes, olives, raisins, and aromatic spices in a sweet-savory sauce. This protein-packed chicken dish makes a flavorful, healthy family dinner with Mediterranean influences.
Pat chicken thighs dry and season all sides lightly with half the kosher salt and black pepper. Heat olive oil over medium-high heat in a heavy-bottomed Dutch oven or large pot.
Add the chicken, skin side down, and sear without moving, about 5 minutes until golden brown. Flip and sear second side 2–3 minutes. Remove and set aside.
Lower heat to medium. Add onions and carrots; sauté until onions turn translucent, about 5 minutes. Stir in garlic, red bell pepper, cumin, and smoked paprika, cooking 1 minute until fragrant.
Pour in diced tomatoes, chicken broth, raisins, green olives, potatoes, bay leaves, and remaining salt and pepper. Return chicken to the pot; nestle pieces skin side up among vegetables.
Bring to a simmer, then cover and reduce heat to low. Gently braise for 40 minutes, occasionally basting chicken with sauce. Remove lid for the last 10 minutes to reduce and concentrate the sauce as desired.
Check potatoes and chicken for doneness: potatoes should be fork-tender, and chicken should easily pull from the bone. Taste and adjust salt if necessary. Discard bay leaves before serving.
