Chakhokhbili (Georgian Chicken and Tomato Stew)

Method

1. 1

   Brown the chicken pieces skin side down in a dry heavy pot over medium heat, about 8 minutes — the skin renders its own fat.

   💡 Start in a cold pot; the fat renders gently and the skin doesn't stick.

2. 2

   Add the onions and cook in the chicken fat until soft and golden, 8 minutes.

3. 3

   Add the chopped tomatoes, cover, and braise on low heat for 30 minutes. Do not add any water.

4. 4

   Stir in the khmeli suneli, pepper flakes and salt, and simmer uncovered 10 minutes to thicken the sauce.

5. 5

   Off the heat, crush in the garlic and fold through the mountain of chopped herbs. Rest 5 minutes, then serve with bread.

   💡 The herbs go in at the end, off the heat — cooked cilantro loses its voice.