Persian Tomato Chicken Stew

Persian Tomato Chicken

Persian Tomato Chicken Stew


  • 4 people


  • 4 Whole chicken legs skin on bone in
  • 1 Large yellow onion
  • 6 Garlics
  • 2 dried lemons
  • 16 ounce tomato sauce
  • 16 ounce water
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon cinamon
  • 3/4 teaspoon turmeric
  • Salt


  • slice onion
  • chop garlic
  • crush one dried lemon
  • crack outside or poke holes in one dried lemon


  1. Pat chicken legs with paper towels so they’re dry
  2. Salt each side generously, pressing the salt into the chicken leg
  3. Heat up 2 tablespoons oil in a pot
  4. Brown each side of the chicken leg in batches. Go a bit darker than you normally would so the color comes through at the end. Start skin side down and don’t move the legs much. Leave the rendered fat in the pot.
  5. Set chicken legs aside on a plate allowing juices to collect on the plate
  6. Drop the heat to medium andf add in the onions, garlic, turmeric, and cinnamon. Cook until onions and garlic are soft.
  7. Add tomato, lemon juice, and water into the pot and stir to mix
  8. Add both the crushed lemon and the one that is cracked
  9. Lay the chicken legs into the sauce skin side up and stir gently to cover. Add any juice into the pot that was on the plate holding the chicken.
  10. Drop the heat to the lowest setting and cover with the lid slightly cracked.
  11. Stir every 20 minutes for at least 1 hour or until chicken is cooked


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