Chicken Chakhokhbeli in the oven Recipe

Wash the chicken with cool water, pat it dry, remove the skins, and cut it into small, portioned pieces. Place a wide, high-shoulder skillet with a fireproof or removable handle over the fire—this pan should be put in the oven later. Melt the butter in the pan, then drizzle with oil. Insert the prepared chicken and fry on all sides over slightly above medium heat until lightly browned, then transfer to a platter plate.

Cut the onion into thin half rings or quarter rings, put in a pan, reduce the heat to medium, cover with a lid and fry until browned. Cut holes for very ripe, fleshy tomatoes, put them in a deep bowl, pour boiling water, drain, peel off and cut out the stalk areas. Sprinkle the tomato pulp so that small pieces of tomatoes in the chicken chakhokhbili should feel to make the dish more authentic.

When the volume of the onions in the pan has been reduced by about half, put the chicken pieces back and sprinkle with the saffron immediately. Carefully stir the contents of the pan, add the tomatoes, chopped coriander, salt, paprika, tomato paste, crushed garlic, basil, and red hot pepper. Toss in about 1 teaspoon of sugar to balance the flavor.

Mix everything carefully, cover with a lid or folded foil in several layers and put in the oven preheated to 180°C for 25 minutes. Let the finished chicken chakhokhbili "rest" under the lid for about 10 minutes, after which bring to the table.