Chicken and Cabbage Stew
A wholesome, one-pot chicken stew with cabbage, onions, and fragrant spices, finished with tender dumplings. High in protein, fiber-rich, and infused with healthy fats, it’s a quick, comforting meal perfect for weeknight dinners or meal prepping for the week.
Equipment
- 1 large heavy-bottomed pot or Dutch oven
- 1 Medium mixing bowl
- 1 small bowl
- 1-Colander
- Measuring Cups and Spoons
- Sharp Knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- 6 tbsp extra-virgin olive oil
- ½ small cabbage about 350g, thinly sliced
- 3 small yellow onions sliced
- 2 cups chicken stock
- 4 –6 boneless skinless chicken thighs cut into 1-inch cubes
- 1 tsp salt plus extra to taste
- 1 tsp black pepper
- 1 tsp coriander seeds crushed
- 1 tsp caraway seeds
- ½ tsp chili flakes
- 1 13.5 fl oz canned coconut milk
- 1 tbsp cornstarch
- 2 cloves garlic finely grated
- 1 bunch fresh parsley finely chopped
- 4 eggs
- 1 ¼ cups 156g all-purpose flour
Instructions
- Preparing the Ingredients: Before starting, gather all necessary ingredients and kitchen tools to streamline your cooking process. Wash the cabbage thoroughly, remove any damaged outer leaves, and slice it thinly for even cooking. Peel and slice the yellow onions into uniform strips to ensure they cook evenly. Cut the boneless, skinless chicken thighs into 1-inch cubes for consistent browning. Finely grate the garlic cloves and chop the parsley. Having everything prepped ensures a smooth cooking experience without interruptions.
- Heating the Pot: Place a large heavy-bottomed pot or Dutch oven over medium-high heat and let it warm for a minute. Add 4 tablespoons of extra-virgin olive oil to the pot. Allow the oil to heat until it begins to shimmer slightly, indicating it’s ready for cooking. This step ensures the vegetables and chicken will sear properly and develop rich flavor.
- Sautéing the Cabbage and Onions: Add the sliced cabbage and onions to the pot. Stir gently to coat them evenly in the olive oil. Cover the pot with a lid to trap steam and soften the vegetables for about 5 minutes. Remove the lid, stir the mixture, and cover again for another 5 minutes to allow gentle steaming. This method develops the natural sweetness of the vegetables while keeping a satisfying texture.
- Deglazing the Pot: Once the cabbage and onions are soft, uncover the pot and add ½ cup of chicken stock. Use a wooden spoon to scrape any browned bits from the bottom of the pot. These browned bits are concentrated flavor sources that enrich the stew. Continue cooking uncovered until the liquid evaporates, about 5 minutes, leaving the vegetables lightly caramelized.
- Searing the Chicken: Push the cabbage and onion mixture to one side of the pot to create space. Add the remaining 2 tablespoons of olive oil to the empty side of the pot. Place the cubed chicken thighs in the pot and season them with salt. Let the chicken sear without stirring for 4–6 minutes to develop a rich golden crust, which enhances both flavor and texture.
- Adding Spices: Sprinkle black pepper, crushed coriander seeds, caraway seeds, and chili flakes evenly over the chicken. Stir gently so the spices coat both the chicken and vegetables. This step ensures the spices release their aroma, creating a deep and balanced flavor profile in the stew.
- Simmering the Stew: Pour the remaining 1½ cups of chicken stock into the pot along with the canned coconut milk. Add a generous pinch of salt to enhance flavors. Stir thoroughly so all ingredients blend together. Raise the heat until the mixture comes to a gentle boil, then reduce to medium or medium-low. Allow the stew to simmer uncovered for about 15 minutes, letting flavors meld and the chicken become tender. Taste the broth and adjust seasoning if needed.
- Thickening the Broth: In a small bowl, mix the cornstarch with 3 tablespoons of water until smooth, forming a slurry. Slowly pour this mixture into the stew while stirring continuously to prevent lumps. Let it simmer for an additional 2 minutes so the broth thickens slightly, achieving a smooth, rich texture.
- Adding Aromatics: Turn off the heat. Add the finely grated garlic and chopped parsley to the stew. Stir thoroughly to incorporate the fresh flavors. Garlic brings warmth and depth, while parsley adds brightness and a pop of color to the dish.
- Preparing the Dumplings: Bring a medium pot of salted water to a boil. In a mixing bowl, combine the eggs and flour to form a thick, smooth batter. Tilt the bowl over the boiling water and use a spoon to scrape small portions of batter into the water. Dip the spoon into the water each time to prevent sticking. Cook dumplings for about 2 minutes until they float, then cover the pot for an additional 2 minutes to ensure even cooking.
- Draining and Serving: Carefully drain the cooked dumplings using a colander. Place portions of dumplings into serving bowls, then ladle the stew generously over them. Serve immediately so the dumplings remain tender and the stew is piping hot, offering a comforting, flavorful meal.
- Enjoying the Dish: Take time to enjoy the stew while it’s fresh and warm. The combination of tender chicken, flavorful cabbage, and aromatic spices, paired with soft dumplings, makes this dish perfect for a cozy dinner or meal prep. Leftovers can be stored separately and reheated for an equally satisfying meal later.
Notes
- For best flavor, use bone-in chicken thighs if available, then remove the bones before serving.
- Thinly slice the cabbage and onions for even cooking and a better texture.
- Crushing the coriander and caraway seeds just before cooking releases maximum aroma and flavor.
- Adjust chili flakes to taste depending on your spice preference.
- Dumplings are best served immediately but can be stored separately for reheating.
