Ingredients

• 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

Instructions

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.**