Stewed Chicken in Tomato Sauce (gravy)

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

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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

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.
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 transfer 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.