Seared Chicken and Apple Stew

• 1 ½ pounds boneless chicken thighs
• Salt and pepper
• 5 tablespoons vegetable oil
• 1 yellow onion, chopped
• 1 pound sweet, crisp apples, such as Gala, peeled and sliced into 1-inch wedges
• ½ teaspoon turmeric
• 1 teaspoon cinnamon
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• ½ teaspoon saffron dissolved in 1 tablespoon hot water

1. Season the chicken on both sides with salt and pepper. In a skillet over medium-high heat, heat the oil until hot, but not smoking. Add the chicken and cook until browned, about 7 minutes on each side. Using tongs, transfer the chicken to a paper-towel-lined plate.
2. Add the onions to the hot oil and cook until golden. Stir in the apples and cook for a few minutes more. Stir in the turmeric, cinnamon, lemon juice, lemon zest, saffron and 2 cups water. Bring to a boil, then reduce the heat to medium- low and add the chicken. Cook, partially covered, for 30 minutes. Uncover and simmer until the liquid has thickened, about 10 minutes. Season with salt and pepper.
3. Remove the chicken and cut them in half. to serve, put a few pieces of chicken on each plate along with some apples and sauce.

NUTRITIONAL INFO

1 BOWL: CALORIES 385; FAT 18.3 g (sat 1.3 g, mono 10.3 g, poly 5.2 g); PROTEIN 35.0 g; CARBS 22.0 g; FIBER 4.7 g; CHOLEST 82.5 mg; IRON 0.3 mg; SODIUM 346 mg; CALCIUM 15 mg