Chakhokhbili — Georgian Herb & Tomato Chicken Thighs

Ingredients

• 2 lb Chicken Thighs
• 5 ripe tomatoes, chopped (or a 28-oz can)
• 2 onions, sliced
• 1 cup mixed cilantro, basil, parsley, dill — the more kinds, the more Georgian
• 4 cloves garlic, minced
• 1 tsp coriander + ½ tsp fenugreek or curry powder + chili flakes
• 2 tbsp butter
• Salt

Method

1. Brown the Chicken Thighs in a dry heavy pot — traditionally no oil; the bird provides. Add the butter once color arrives, then set the meat aside.
2. Soften the onions in the drippings until golden, 8 minutes — chakhokhbili's depth lives in patient onions.
3. Add the tomatoes and spices and simmer 10 minutes until saucy. No water enters this dish, ever — tomatoes alone make the braise.
4. Return the Chicken Thighs and simmer covered 20 minutes until tender and cooked through, then uncovered 5 to thicken.
5. Kill the heat, stir in the garlic and the entire herb mountain, cover, and rest 5 minutes — herbs steeped, not boiled. Serve with bread or over rice.