Georgian Chicken Chakhokhbili with Fresh Tomatoes and Herbs

What you need

• 1.2 kg (2 1/2 lb) bone-in chicken thighs and drumsticks, skin on
• 3 onions, medium, sliced into half rings
• 800 g (1 3/4 lb) ripe tomatoes
• 30 g (2 tbsp) butter
• 5 clove garlic, minced
• 1 bunch fresh cilantro, chopped
• 15 g (1/2 oz) fresh basil, leaves chopped
• 1 fresh hot chili, seeded and minced
• 1 tsp hops-suneli
• 1 1/2 tsp salt

Method

Restated from the original video

1. 1

   Score a small cross in the base of each tomato and dip in boiling water for 30 seconds. Peel and chop them.

2. 2

   Season the chicken with 1 tsp of the salt.

3. 3

   Lay the chicken skin side down in a wide, heavy pan over medium heat, with nothing added. Brown until golden, 8-10 min, then turn and brown the other side for 5 min. Move to a plate.

4. 4

   Add the butter and onions to the pan. Cook, stirring, until soft and pale gold, 10 min.

5. 5

   Add the tomatoes and cook until they break down and the juices start to thicken, 8-10 min.

6. 6

   Return the chicken to the pan, cover and simmer over low heat until the juices run clear and the thickest part reaches 74 °C (165 °F), 25-30 min.

7. 7

   Stir in the garlic, hops-suneli, chili, cilantro, basil and the remaining salt. Simmer uncovered for 5 min and serve hot.

Imported from home-recept.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.