Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting dish. Cinnamon's sweet, earthy flavor tames tomatoes' juicy acidity. Apply this same thinking to other baking spices like nutmeg and cloves.
Recipe information
Yield
4 servings
Ingredients
Stew
4
2
1
6
2
1
¾
½
1
3
Caramelized Lemon and Assembly
1
1½
2
1
½
Preparation
Stew
Step 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).
Step 2
Heat 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.
Step 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.
Caramelized Lemon and Assembly
Step 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.
Step 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.
Step 6
Ladle stew into bowls and top with caramelized lemon, sesame seeds, and mint. Serve with flatbread.
Step 7
Do Ahead: Stew (without mint) can be made 3 days ahead. Let cool; cover and chill. Add mint just before serving.
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Reviews (25)
Back to TopAs some others did, I used a 28oz can of tomatoes and boneless thighs instead of legs, simmered longer, and the flavors came out well. But the caramelized lemons didn't work for me; they ended up being all pith and bitterness. Next time I think I'd try lemon zest and juice to get the brightness without the bitterness.
Michael
San Francisco
2/5/2024
I really liked the flavour but I think I would use less chicken stock next time. It was really soupy. I needed up taking the chicken out and reducing the liquid. I’ll make this again for sure.
Marielle
Winnipeg, Manitoba
11/6/2023
I have been making this religiously during the colder months for years. Hands down one of my favorite recipes BA has ever published! Sometimes I riff by adding curry powder, garam masala, nutmeg, etc.; by removing the chicken and shredding to serve over grains; or by stirring in greens that are looking sad in my fridge to give them a new life. So delish and comforting!
Sarah Craig
Huntington Beach, CA
11/9/2022
This recipe was DELICIOUS! An incredible depth of flavor. I was worried given the small amount of spices, but the stew was incredibly flavorful and complex. I used large skinless drumsticks because that's what I had, and half of a 28 oz can of tomatoes. The lemon was still bitter, but I liked it. I served it with brown rice. Will definitely be making again!
Anonymous
5/8/2020
Very good recipe! While I do love the addition of lemon, I did get some bites that were bitter than others. I think if you sliced the lemons very thinly, you might be able to avoid that. I only had a 28 oz can of tomatoes so I upped the spices to 1 tsp of turmeric and 3/4 tsp of cinnamon. Amazing flavor, will serve the leftovers over rice pilaf to soak up the tomato juices.
se27
Boston, MA
4/2/2020
Unpopular opinion. Unlike other BA recipes- my husband and I really hated this. Smelt like a broiler. The lemons tasted like an Indian pickle. And unbelievably heavy. I’m pretty sure I made it right but this is a big no for me.
EshaChat
Dubai
3/22/2020
This ruled. I used a full 28 oz can of tomatoes (that’s the only size I found with whole/peeled) and it all worked out great. I followed the recipe to a T past that. Use a nonstick for the lemons, they add a ton of really great flavor!
Anonymous
Denver
12/24/2019