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Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve with basmati rice.

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Recipe Summary

prep:
15 mins
cook:
1 hr 44 mins
total:
1 hr 59 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

465 calories; protein 38.4g; carbohydrates 9.3g; fat 30.4g; cholesterol 127.7mg; sodium 539.5mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/19/2020
Easy and delicious Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/19/2020
Easy and delicious Read More
Rating: 5 stars
01/20/2019
I have made this recipe 3 times and it is perfect every time. For my family of 3 we never have leftovers. Normally I play with the recipes I choose but not this one. Next time I make nit I'll take a photo. It is a beautiful dish. Thanks for this recipe. Read More