Chakhokhbili

Ingredients

• 3 pounds chicken, bone-in, skin-on thighs and drumsticks – patted dry
• 2 tsp fine sea salt – divided
• 0.5 tsp ground black pepper
• 1 tbsp neutral oil
• 2 onion – thinly sliced
• 4 cloves garlic – minced
• 1 tbsp tomato paste
• 1 tbsp khmeli-suneli
• 28 ounces canned whole peeled tomatoes – crushed by hand with juices
• 0.5 cup cilantro – coarsely chopped
• 0.25 cup basil – coarsely chopped

Instructions

1. Prep the base: In a bowl, crush the canned tomatoes by hand with their juices. Chop the cilantro and basil. Mince the garlic and thinly slice the onions. Pat the chicken dry and season all over with 1.5 tsp of the salt and the black pepper.
2. Brown the chicken: Heat a wide heavy pot over medium-high until hot. Arrange the chicken skin side down and cook without oil until the fat renders and the skin is well browned, 6–8 minutes; if the pan is very dry, add the neutral oil. Flip and brown the second side for 3–4 minutes. Transfer the chicken to a plate, leaving the fat in the pot.
3. Cook the onions: Reduce heat to medium. Add the sliced onions and a pinch of the remaining salt. Cook, stirring and scraping up browned bits, until softened and lightly golden at the edges, 8–10 minutes.
4. Aromatics and spices: Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and khmeli-suneli and cook 1 minute to bloom.
5. Stew the chicken: Pour in the crushed tomatoes with their juices and bring to a simmer. Return the chicken and any accumulated juices to the pot, nestling the pieces into the sauce. Reduce heat to medium-low, cover partially, and cook, stirring occasionally, 25–30 minutes, until the chicken is tender (meat pulls from the bone and thighs register about 175°F) and the sauce has thickened to a spoon-coating consistency.
6. Finish and serve: Taste and season with the remaining salt as needed. Stir in the cilantro and basil and simmer 1–2 minutes just to wilt. Turn off the heat and let rest 5 minutes, then serve warm.