Stewed Chicken in Tomato Sauce (gravy)

I make this dish often because it basically takes care of itself. You just put everything in the pot, stick a lid on it and let it cook.

Be sure to use chicken with bones because that's where the sauce will get a lot of it's flavour from. 

Above: multiply this recipe to feed a crowd.

Stewed Chicken in Tomato Sauce (gravy)
Makes 4 servings

Ingredients

• 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

Directions

1. Fry onions in olive oil on medium high until they turn golden. Add chicken skin side down, and cook a few minutes until it's browned on one side.
2. 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.
3. Carefully transfer the chicken to a glass serving dish.
4. 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.
5. Serve with basmati rice.