Servings: 4
- 14” sauté pan with lid
INGREDIENTS
- 4 chicken leg quarters
- 2 cups frozen peas
- 2 medium size potatoes, peeled and cubed
- 2 medium size onions, diced
- 1 bunch parsley, chopped
- ½ bunch dill, chopped
- ½ bunch celery leaves, chopped
- 1 tablespoon turmeric, plus more to sprinkle
- 1 teaspoon ground black pepper, plus more to sprinkle
- ½ teaspoon cinnamon, plus more to sprinkle
- ½ teaspoon cumin
- 1 teaspoon coarse salt
- 1½ cups boiling water
INSTRUCTIONS
- Warm up the oil on medium heat. Add all the spices but the salt and mix, then place the leg quarters skin side down and fry for about a minute. Turn over and fry for another minute, then set aside on a plate.
- Fry the onions until golden. Add the potatoes and peas and fry for 3 more minutes. Add the leg quarters, celery leaves, dill and half of the parsley, then cover with boiling water until the water line is equal to the height of the chicken.
- Add salt, turn the chicken over and cook on high heat for 5 minutes. Cover and cook on low-medium heat for an hour.
- Turn the leg quarters over with the skin side up, sprinkle a little turmeric, cinnamon and black pepper. Cook uncovered for another 20 minutes, or until the sauce is reduced by half. Sprinkle the remaining parsley and turn off the heat.
RECIPE NOTES
A whole meal for the whole family in just one pot 🥰