Indian-Chicken Stew with Pearl Onions

Stews equal comfort food in any cuisine. Their rich flavor is the result of slow cooking at a low temperature, allowing the meats, vegetables, and seasonings to develop great flavor depth and supple texture. Few cuisines can compare to Indian when it comes to wonderfully fragrant spices that taste as pleasant and rich as their aroma promises.

Spices for the Stew

This simple Indian-style stew is loaded with both aroma and flavor. Tender pearl onions become caramelized in the broth and cool, creamy yogurt stirred in at the finish adds silkiness and a little tang. 

For tips on the easy way to peel pearl onions, check out Pan-Roasted Game Hens with Herb Rub and Pearl Onions.

Also check out Slow-Cooked Moroccan Chicken with Apricots and Olives.

Serves 4

Ingredients

• 2 tbsp olive oil, plus more as needed
• flour, for dredging
• 5 whole chicken legs (about 3-1/2 lbs total)
• sea salt
• freshly ground black pepper
• 1/3 cup dry red wine
• 2 garlic cloves, crushed and peeled
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground cardamom
• 1/2 tsp cayenne pepper
• 1/4 tsp paprika
• 1/4 tsp ground cinnamon
• 1/4 tsp ground clove
• 6 oz peeled pearl onions (about 1-1/2 cups)
• 3 cups low-sodium chicken broth
• 1/4 cup plain Greek-style yogurt, plus more for serving
• cooked basmati rice, chopped parsley, cilantro, or mint leaves, and warm naan, for serving

Pearl Onions 

Peeled Pearl Onions

Preparation

1. Heat a large Dutch oven over medium heat and add 2 tablespoons of olive oil.
2. Spread flour in a large baking dish. Season the chicken with salt and pepper and dredge in the flour. 
3. Working in 2 batches, add the chicken skin-side down to the pot and cook, without turning, until golden brown, 12-14 minutes. Transfer to a plate. (Add a little more oil to the pot for the 2nd batch, if needed.)

1st Batch Ready to Brown 

Chicken Beginning to Brown 

Browned Chicken

1. Add the wine, garlic, and all spices (cumin through clove) and cook, scraping up browned bits, 1 minute. Add the onions and cook, stirring often, 2 minutes.
2. Return the chicken to the pot and add the broth. Season with salt and pepper and bring to a simmer.

Wine, Garlic, and Spices

Pearl Onions Added 

Chicken and Broth Added

1. Reduce the heat to low and cook, partially covered, until the chicken is fall-off-the-bone tender, 1-1/2 to 2 hours, depending on the size of the pieces. (Turn chicken legs after 1 hour.)
2. Transfer the chicken to a plate. When cool enough to handle, remove the skin and pull the meat from the bones, shredding it. (Discard skin and bones.)
3. Return the shredded chicken to the pot and stir in the yogurt. Cook over low heat 5 minutes.

Stew after 1 Hour

Cooked Stew

Broth with Chicken Removed

Shredded Chicken Returned to Pot

To serve, divide the rice among 4 shallow bowls. Spoon the stew on top and sprinkle with chopped herbs. Serve with pieces of naan and extra yogurt to dollop on the stew.

Indian-Chicken Stew with Pearl Onions