Saturday, August 7, 2010

Stewed Chicken in Tomato Sauce Recipe

4 servings

3 tbsp olive oil
1 large onion chopped
4 whole chicken legs (or 1 whole chicken cut up)
1/4 cup tomato paste
3 cups water
2 tbsp paprika
1/2 tsp turmeric
1 tsp cinnamon
1/2 tsp salt
1/2 tsp pepper
1/4 tsp saffron, crushed

Fry onions in olive oil on medium high until browned. Add chicken and cook a few minutes until browned.

Mix all other ingredients in a bowl, then pour over the chicken. If the chicken isn't covered by the liquid, add a bit more water. Cover and cook on medium low for about 1.5 hours or until chicken falls off the bone.
Carefully remove the chicken to a glass serving dish. The sauce should be the texture of gravy. If not, add a tablespoon or two more tomato paste and simmer on medium low until it reduces into a gravy. Pour over the chicken. Serve with basmati rice.

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