Turmeric Tomato Chicken


  • 4 chicken legs
  • 1/4 cup olive oil
  • 4 cups water
  • 1 onion, cut in half
  • 4 tbsp tomato paste
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground saffron


  1. Fry both sides of the chicken in olive oil over medium-high heat for 4 minutes per side.
  2. Add remaining ingredients. Once boiling, reduce heat to low, cover and simmer for 30 minutes.
  3. Flip the chicken over and simmer for another 30 minutes.

**I served this with saffron rice topped with slivered pistachios, slivered almonds, barberries simmered in butter & rose water, and dried orange peels.**

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