Chicken Thighs Chakhokhbili

Ingredients

• 1½ lb bone-in Chicken Thighs
• 4 tomatoes, chopped (or 1 can, 15 oz)
• 2 onions, sliced
• 1 Red Bell Pepper, sliced
• 3 cloves garlic, minced
• 1 tsp khmeli suneli (or ½ tsp each ground coriander and fenugreek plus a pinch of marjoram)
• ½ tsp chile flakes
• 1 cup cilantro, parsley, and basil, chopped
• 2 tbsp butter

Method

1. Brown the Chicken Thighs skin-side down in a dry pot over medium — traditional chakhokhbili starts without oil, letting the bird self-baste. Remove once golden.
2. Cook the onions and Red Bell Pepper in the rendered fat and butter until soft and sweet, 8 minutes.
3. Add the tomatoes, garlic, khmeli suneli, and chile flakes; simmer until saucy, then nestle the Chicken Thighs back in.
4. Cover and stew gently 30 minutes, until the Chicken Thighs reaches 165°F (74°C) and the sauce thickens to cling. No water enters this pot — the tomatoes carry it.
5. Turn off the heat and bury the stew in fresh herbs. Lid on for 5 minutes, then serve with bread or shoti.