Stewed Chicken


Serve with basmati rice.

Prep Time:
15 mins
Cook Time:
1 hrs 44 mins
Total Time:
1 hrs 59 mins
4 servings


  • 3 tablespoons olive oil

  • 1 large onion, chopped

  • 4 chicken leg quarters

  • 3 cups water, or more as needed

  • ¼ cup tomato paste, or more as needed

  • 2 tablespoons ground paprika

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground turmeric

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • ¼ teaspoon saffron threads, crushed


  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.

  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.

  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.

Nutrition Facts (per serving)

465 Calories
30g Fat
9g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 465
% Daily Value *
Total Fat 30g 39%
Saturated Fat 7g 35%
Cholesterol 128mg 43%
Sodium 540mg 23%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 38g
Vitamin C 9mg 45%
Calcium 50mg 4%
Iron 4mg 21%
Potassium 584mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.