Chicken Chakhokhbili

Chicken, Onion, Tomato, Cilantro, Butter, Parsley, Basil, Garlic, Coriander (cilantro seeds), Utscho-suneli, Black pepper, Cooking salt

Cooking: 10 min, Slice: 20 min, Cooking: 5 min, Slice: 5 min, Heat on the stove: 5 min, Fry: 7 min, Fry: 5 min, Fry: 15 min, Braise: 25 min, To simmer: 7 min, Let it stand: 5 min

Preparation

Cut the chicken (1.5 kg) into 12–16 pieces. Remove excess fat, leaving the skin for juiciness if desired.

Dice the onion (1 kg) finely. Peel the tomatoes (1 kg). To do this, make a cross incision and dip them in boiling water for 30 seconds. Then remove the skin and finely chop the flesh.

Divide the cilantro (1 large bunch) into two parts. Set aside the leaves of one part. Finely chop the second part along with the stems.

Add garlic (4 cloves), coriander (1 tsp), black pepper (1/2 tsp), and salt (to taste) to the chopped cilantro. Grind in a mortar to a paste.

Add ucho-suneli (1 tsp) and combine the resulting paste with the chopped tomatoes.

Finely chop parsley (1/2 bunch) and basil (1/2 bunch). Set aside.

Heat a cauldron or heavy-bottomed skillet over medium heat. Melt butter (30 g). Place the chicken pieces skin side down. Fry for 5–7 minutes until golden brown. Drain excess juice if there is too much.

Turn the chicken over and fry for another 5 minutes.

Add the onion and the previously drained juices. Stir. Cook for 10–15 minutes over medium heat until the onion is soft.

Add the tomato mixture with spices. Stir. Reduce the heat and simmer for 20–25 minutes covered until the sauce thickens and the chicken is fully cooked.

If the sauce is too thin, remove the lid and reduce for another 5–7 minutes.

Remove from heat. Add the chopped herbs. Stir and let sit covered for 5 minutes.