Name: Chicken and Tomato Stew With Caramelized Lemon
Yield: 4 servings
Ingredients: 4 chicken legs (thigh and drumstick); Kosher salt; 4 tablespoons extra-virgin olive oil, divided; 1 large onion, thinly sliced; 6 garlic cloves, halved; 2 tablespoons honey; 1 tablespoon tomato paste; 3/4 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 1 (14.5-ounces) can whole peeled tomatoes, preferably San Marzano; 3 cups low-sodium chicken broth; 1 lemon; 1 1/2 teaspoons sugar; 2 tablespoons extra-virgin olive oil; 1 tablespoon toasted sesame seeds; 1/2 cup torn mint; Flatbread (for serving)

Dutch oven recipe yielding chicken and tomato stew topped with lemon.

Photo by Alex Lau, Prop Styling by Emily Elsen, Food Styling by Rebecca Jurkevich

Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.

Recipe notes

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