Chicken and Tomato Stew with Caramelized Lemon

Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting chicken stew recipe.

Good

% Daily Values based on a 2,000 calorie diet

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.

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.

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