Chicken and Tomato Stew with Caramelized Lemon

A rich and aromatic Middle Eastern-inspired stew combining tender chicken legs with tomatoes, warm spices, and uniquely caramelized lemon. The dish is finished with fresh mint and sesame seeds for added flavor and texture.

4 servings

2 hr 50 min

Published October 4, 2025

Ingredients

•4 whole chicken legs (thigh and drumstick)
•2 teaspoons Kosher salt
•4 tablespoons extra-virgin olive oil
•1 whole large onion
•6 cloves garlic
•2 tablespoons honey
•1 tablespoon tomato paste
•¾ teaspoon ground turmeric
•½ teaspoon ground cinnamon
•1 can whole peeled tomatoes
•3 cups low-sodium chicken broth
•1 whole lemon
•1½ teaspoons sugar
•2 tablespoons extra-virgin olive oil
•1 tablespoon toasted sesame seeds
•½ cup torn mint
•4 pieces Flatbread

Cooking Instructions

1.
Pat chicken dry and season with salt. Let sit at room temperature at least 15 minutes and up to 1 hour ahead (or cover and chill for up to 24 hours).
60 min
2.
Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Cook chicken, adjusting heat as needed to avoid scorching, until deep golden brown on both sides, 10-12 minutes. Transfer chicken to a plate, leaving drippings behind.
12 min
3.
Add onion to pot and cook, stirring often, until softened, 6-8 minutes. Add garlic and cook, stirring often until onion begins to brown around the edges, about 3 minutes. Stir in honey, tomato paste, turmeric, and cinnamon and cook until fragrant, about 2 minutes. Add tomatoes and juices and smash tomatoes with a wooden spoon until pieces are no larger than 1". Return chicken to pot, pour in broth (it should barely cover chicken), and bring to a simmer. Reduce heat to low, mostly cover pot with lid (to allow steam to escape), and gently simmer until chicken is tender and juices thicken, 70-80 minutes.
80 min
4.
Meanwhile, trim the top and bottom from lemon, perch on a flat end, and cut lengthwise into quarters; remove seeds and white pith in the center. Thinly slice quarters crosswise into quarter-moons. Place in a medium skillet, pour in water to cover, and bring to a boil. Cook 3 minutes, then drain and pat dry with paper towels. Transfer to a small bowl; sprinkle with sugar and toss to coat.
10 min
5.
Wipe out skillet and heat oil over medium-high. Arrange lemon pieces in a single layer in skillet. Cook, turning halfway through, until deeply browned in most spots, about 3 minutes. Transfer back to bowl and season with salt.
3 min
6.
Ladle stew into bowls and top with caramelized lemon, sesame seeds, and mint. Serve with flatbread.
5 min
7.
Stew (without mint) can be made 3 days ahead. Let cool; cover and chill. Add mint just before serving.

Ingredients

•4 whole chicken legs (thigh and drumstick)

•2 teaspoons Kosher salt

•4 tablespoons extra-virgin olive oil

•1 whole large onion

•6 cloves garlic

•2 tablespoons honey

•1 tablespoon tomato paste

•¾ teaspoon ground turmeric

•½ teaspoon ground cinnamon

•1 can whole peeled tomatoes

•3 cups low-sodium chicken broth

•1 whole lemon

•1½ teaspoons sugar

•2 tablespoons extra-virgin olive oil

•1 tablespoon toasted sesame seeds

•½ cup torn mint

•4 pieces Flatbread

Cooking Instructions

Pat chicken dry and season with salt. Let sit at room temperature at least 15 minutes and up to 1 hour ahead (or cover and chill for up to 24 hours).

60 min

Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Cook chicken, adjusting heat as needed to avoid scorching, until deep golden brown on both sides, 10-12 minutes. Transfer chicken to a plate, leaving drippings behind.

12 min

Add onion to pot and cook, stirring often, until softened, 6-8 minutes. Add garlic and cook, stirring often until onion begins to brown around the edges, about 3 minutes. Stir in honey, tomato paste, turmeric, and cinnamon and cook until fragrant, about 2 minutes. Add tomatoes and juices and smash tomatoes with a wooden spoon until pieces are no larger than 1". Return chicken to pot, pour in broth (it should barely cover chicken), and bring to a simmer. Reduce heat to low, mostly cover pot with lid (to allow steam to escape), and gently simmer until chicken is tender and juices thicken, 70-80 minutes.

80 min

Meanwhile, trim the top and bottom from lemon, perch on a flat end, and cut lengthwise into quarters; remove seeds and white pith in the center. Thinly slice quarters crosswise into quarter-moons. Place in a medium skillet, pour in water to cover, and bring to a boil. Cook 3 minutes, then drain and pat dry with paper towels. Transfer to a small bowl; sprinkle with sugar and toss to coat.

10 min

Wipe out skillet and heat oil over medium-high. Arrange lemon pieces in a single layer in skillet. Cook, turning halfway through, until deeply browned in most spots, about 3 minutes. Transfer back to bowl and season with salt.

3 min

Ladle stew into bowls and top with caramelized lemon, sesame seeds, and mint. Serve with flatbread.

5 min

Stew (without mint) can be made 3 days ahead. Let cool; cover and chill. Add mint just before serving.