Warm and Hearty: Jerusalem Artichoke and Chicken Thigh Stew

In Tripoli, this comforting stew is known as D’bikha, though many families across Middle Eastern and North African communities grew up with their own version of the same idea.

At its heart, it is a simple homemade stew built around vegetables and slow cooked together with meatballs, chicken, or beef until everything becomes rich, soft, and deeply flavorful.

The beauty of this dish is how flexible it is. Once you make it once, you start realizing almost any vegetable can work beautifully in the pot.

This version combines Jerusalem artichokes, sweet potatoes, potatoes, warm spices, garlic, and fresh cilantro for a cozy and satisfying meal full of comforting flavor.

Tripoli Style Vegetable Stew

Ingredients

• 5 Jerusalem artichokes
• 2 large sweet potatoes
• 2 potatoes
• Handful of cilantro, finely chopped
• 6 garlic cloves
• Chicken pieces, beef, or meatballs, according to the number of servings needed
• 1/4 cup oil
• 4 tbsp hawaij spice blend
• 2 tbsp cumin
• 1 tsp turmeric
• 1 tbsp sweet paprika
• Sweet harissa, optional
• Salt and black pepper, to taste

Instructions

Peel and cut all the vegetables into medium sized cubes.

Place the vegetables into a large pot.

Add the chicken, beef, or meatballs and arrange them over the vegetables.

Sprinkle the chopped cilantro, garlic, and all the spices evenly over the top.

Pour in enough water to come about halfway up the stew.

Bring to a gentle boil, then lower the heat to medium low.

Cover and cook for about 1 1/2 hours, or until the vegetables are soft and the meat is fully cooked and tender.

Taste and adjust the seasoning if needed.

Warm, Comforting, and Full of Flavor

This stew is hearty, fragrant, and deeply comforting, the kind of homemade meal that tastes even better after sitting for a while and soaking up all the spices.

Serve warm with fresh bread, rice, or couscous to enjoy every bit of the rich sauce.