Chicken and Tomato Stew topped with Caramelized Lemons, Toasted Sesame Seeds, and Mint
As I prepare for my move to Boston, I wanted to make one more inventive, Healthy Yuppie recipe before I pack my goods up and head out. There will be a 2 weeks stretch where I won't have all my cooking utensils so I wanted to get one more cooking session in.
I chose this recipe of Chicken and Tomato Stew topped with Caramelized Lemons, Toasted Sesame Seeds, and Mint because I already had most of the ingredients (and you likely will too) and I wouldn't have many leftover ingredients (which is always a struggle with recipes sometimes).
I started by browning the chicken in the pot, removing the chicken, and then sauteeing onions and garlic in the same pot. If that wasn't fragrant enough, adding the honey, cinnamon, and turmeric did the trick! After adding some tomato paste and whole canned tomatoes (definitely go for the San Marzanos), I let it stew for over an hour. As you can imagine, the meat came out so tender. I toasted some sesame seeds on the side and caramelized some lemons to top the stew, along with some mint.
A friend I shared the meal with made a comment about how stews are interesting because they have humble beginnings. They were likely made with lower quality meat and whatever people had around. Fast forward to today, we are honoring those who cooked stews by enjoying them now. And of course, they just make the house smell so good so that's an added benefit.
I will 100% make the recipe again and encourage you all to try it! See the link at the bottom of this post for the original recipe post.
Yield: 4 servings
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
- 4 chicken legs (thigh and drumstick)
- Kosher salt
- 4 tablespoons extra-virgin olive oil, divided
- 1 large onion, thinly sliced
- 6 garlic cloves, halved
- 2 tablespoons honey
- 1 tablespoon tomato paste
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 (14.5-ounces) can whole peeled tomatoes, preferably San Marzano
- 3 cups low-sodium chicken broth
Caramelized lemon and assembly:
- 1 lemon
- 1 1/2 teaspoons sugar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon toasted sesame seeds
- 1/2 cup torn mint
- 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).
- 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.
- 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:
- 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.
- 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.
- Ladle stew into bowls and top with caramelized lemon, sesame seeds, and mint.