Watch the Full Step-by-Step
Servings: 6
INGREDIENTS
- 3.5 pounds/1.6 kilograms chicken leg quarters
- 2 medium yellow onions, thinly sliced
- 3 celery stalks, finely chopped
- 4 medium potatoes, cut into chunks
- 2 heaping tablespoons tomato paste
- 16 ounces/450 grams frozen peas
- 2 tablespoons olive oil
- 1½ tablespoons sweet paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon salt
- 1 teaspoon black pepper
- 4¼ cups water
INSTRUCTIONS
- In a large, heavy pot, heat the olive oil over medium-high heat. Add the chicken and brown on both sides, 3 to 4 minutes per side. Transfer to a plate.
- Add the onions to the same pot and cook, stirring occasionally, until softened and golden, 8 to 10 minutes. Add the celery and cook for another 2 minutes.
- Stir in the tomato paste, paprika, cumin, turmeric, salt, and black pepper. Cook for 1 minute, stirring to coat the vegetables.
- Add the potatoes and water. Stir, cover, and bring to a boil.
- Return the chicken to the pot, nestling the pieces among the potatoes. Reduce the heat to maintain a gentle simmer. Cover and cook for 50 to 60 minutes, until the chicken is tender and the potatoes are nearly cooked through.
- Add the peas, cover, and simmer for another 15 to 20 minutes, until the peas are tender and the chicken is cooked through. Serve hot with couscous or rice.