Chicken and Tomato Stew with Caramelized Lemon

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Chicken and Tomato Stew with Caramelized Lemon
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Caramelized lemon is a winner.

PreparationPat chicken dry and season with salt. Let sit at room temperature at least 15 minutes and up to 1 hour ahead .

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 , and bring to a simmer.

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.Do AheadRelated Video

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