Chicken Chakhokhbili Recipe

Wash the chicken thoroughly, pat dry, and cut into even, medium-sized pieces in the joints. Heat a deep, thick-bottomed skillet (preferably cast iron) over high heat. Put the pieces of meat dry, without any fat. Fry for 3-4 minutes on each side, until the meat is crispy and golden.

Cut the onion very thinly, siege, put in a saucepan with the chicken. Reduce the heat, cover with a lid and fry until the onion is completely tender (the onion should be dissolved in the chicken fat). Cut the tomatoes with the stalks cross-cut, place them in boiling water for 30 seconds, then transfer to ice water and peel off. Cut into small cubes and add to the chicken. Simmer over low heat for 20 minutes.

Chop the garlic, salt and pepper together in a jar. Chop the herbs very finely with a knife. Add all this to the chicken and mix carefully with a spoon. Boil for exactly 2 minutes so that the essential oils do not evaporate, and remove from the heat. Chakhokhbili is ready.