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Chicken Stew with Carrots, Chickpeas, and Raisins

An ovenproof bag is used to cook skinless chicken thighs and keep them moist; the stew is served over couscous.

  • servings: 6
Photography: Ellie Miller




  • 2 pounds skinless, bone-in chicken thighs
  • 1 box (5.8 ounces) couscous
  • 1 tablespoon all-purpose flour
  • 1 can (14 ounces) low-sodium chicken broth
  • 1 cup drained canned chickpeas, rinsed
  • 3 carrots, peeled and coarsely chopped
  • 1/2 cup raisins
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons finely chopped peeled fresh ginger
  • 4 to 5 sprigs fresh thyme
  • 1 tablespoon Dijon mustard
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon coarse salt


  1. Step 1

    Preheat oven to 350 degrees. Place flour in an ovenproof bag; shake to coat inside. Place bag in a small roasting pan.

  2. Step 2

    Season chicken with the salt, and place in bag. Add broth, chickpeas, carrots, raisins, onion, garlic, ginger, thyme, mustard, and zest to bag; tie bag closed, and shake to combine. Set in pan, and make four 1/2-inch slits in bag near opening. Bake chicken mixture in bag in the roasting pan until chicken is very tender, 1 hour 30 minutes.

  3. Step 3

    While the chicken cooks, prepare the couscous according to package instructions, omitting any fat. Serve chicken and sauce over couscous.

Martha Stewart Living, January 2006



Reviews (1)

  • 21 Sep, 2013

    Double the spices, good, and easy