Stewed Chicken

Chicken legs are simmered in a tomato-based broth seasoned with turmeric and cinnamon in this warm and comforting stewed chicken recipe.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 44 mins
• Total Time: 1 hr 59 mins
• Calories: 465 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground black pepper
• 3 tablespoons olive oil
• 1 large onion, chopped
• ½ teaspoon ground turmeric
• 4 chicken leg quarters
• 3 cups water, or more as needed
• 2 tablespoons ground paprika
• ¼ teaspoon saffron threads, crushed
• ¼ cup tomato paste, or more as needed

Recipe Instructions

Step 1

Heat oil in a Dutch oven or a large heavy pot over medium-high heat; saute onion until browned, 5 to 7 minutes. Add chicken and cook until browned, 2 to 3 minutes per side.

Step 2

Mix water, tomato paste, paprika, cinnamon, turmeric, salt, pepper and saffron together in a bowl; pour over chicken. Add more water if chicken isn't completely covered in liquid. Cover Dutch oven and cook over medium-low heat until chicken falls off the bone, about 1 1/2 hours.

Step 3

Carefully transfer chicken to a glass serving dish. If sauce is not the consistency of gravy, add 1 to 2 tablespoons tomato paste and simmer over medium-low until it reduces to a thick gravy, about 5 minutes. Pour sauce over chicken.