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Stewed Chicken

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Autumn Leaves

"Serve with basmati rice."
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1 h 59 m servings 465 cals
Original recipe yields 4 servings

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  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; 30.4 g fat; 9.3 g carbohydrates; 38.4 g protein; 128 mg cholesterol; 540 mg sodium. Full nutrition

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