All Recipes Meat and Poultry Recipes Chicken

Ingredients

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

Nutrition Info

465.4 calories carbohydrate: 9.3 g cholesterol: 127.7 mg fat: 30.4 g fiber: 3 g protein: 38.4 g saturatedFat: 6.9 g servingSize: - sodium: 539.5 mg sugar: 4 g transFat: : - unsaturatedFat: : -

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.
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.

4 servings

Serve with basmati rice.