Fava Bean and Chicken Stew

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Chicken broth - 4 cups
• Tomatoes - 1 can (14 oz), diced
• Fava beans - 2 cups, shelled
• Celery - 2 stalks, sliced
• Carrots - 2, sliced
• Garlic - 4 cloves, minced
• Onion - 1, chopped
• Olive oil - 2 tablespoons
• Chicken thighs - 6, bone-in and skin-on

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Season the chicken thighs with salt and pepper, then add them to the pot and cook until browned on all sides. Remove the chicken from the pot and set aside.
3. In the same pot, add the chopped onion, minced garlic, sliced carrots, and sliced celery. Cook until the vegetables are softened, about 5 minutes.
4. Add the fava beans, diced tomatoes, chicken broth, cumin, paprika, salt, and pepper to the pot. Stir well to combine.
5. Return the chicken thighs to the pot, along with any juices that have accumulated. Bring the stew to a boil, then reduce the heat to low and simmer for 45 minutes, or until the chicken is cooked through and tender.
6. Remove the chicken thighs from the pot and shred the meat using two forks. Discard the bones and skin.
7. Return the shredded chicken to the pot and stir well to combine. Cook for an additional 5 minutes to allow the flavors to meld together.
8. Serve the fava bean and chicken stew hot, garnished with fresh parsley.