• Total time: 1 hour 50 minutes 
  • Prep time: 20 minutes
  • Cook time: 1 hour 30 minutes 
  • Yield: 4 servings 


  • 1 tbsp. extra virgin olive oil
  • 4 complete skinless chicken legs, divided into thighs and drumsticks
  • 1 cup low-sodium canned chicken broth
  • 1 cup dry white wine4 sprigs thyme 
  • 2 tbsp. chopped fresh ginger
  • 2 garlic cloves, minced 
  • 3 carrots, diced
  • 1 medium yellow onion, diced
  • 3/4¾ cup chickpeas, drained, rinsed
  • ½ cup green olives pitted and roughly chopped 
  • ⅓  cup raisins
  • 1 cup water 


  1. Preheat to 350°F in your oven.
  2. Over medium heat, heat extra virgin olive oil in a Dutch oven or a large ovenproof skillet.
  3. In the skillet, add the chicken pieces and sauté for around 5 minutes on each side or until browned on both sides and crisped.
  4. To a tray, move the cooked chicken and set it aside.
  5. Cook, stirring, for around 5 minutes or until the onion is translucent and soft. Lower heat to medium-low and add the garlic, onion, carrots, and ginger to the same skillet.
  6. Stir in sugar, broth of chicken, and wine; bring to a gentle boil mixture. 
  7. Set the chicken back in the pot and stir in the thyme.
  8. Bring the mixture back to a boil then cover it.
  9. For about 45 minutes, switch to the oven and braise.
  10. Take the pot out of the oven and add chickpeas, olives, and grapes. 
  11. Return to the oven and braise for 20 more minutes, uncovered. 
  12. Take the skillet out of the oven, then discard the thyme.
  13. Instantly serve.

Nutrients Values: 

Calories: 340 – Fat: 23g – Protein: 22g – Carbs: 9g

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