Chicken and Tomato Stew with Caramelized Lemon

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. 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. 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. 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. 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. 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. 6.

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

   5 min

7. 7.

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