Chakhokhbili: Georgian chicken stew with tomatoes and herbs

Name: Chakhokhbili: Georgian chicken stew with tomatoes and herbs
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1000 g Chicken thighs, bone-in, skin on; 20 g Butter; 3 Onions, thinly sliced; 0.4 Garlic, crushed; 6 Tomatoes, chopped; 20 g Tomato purée; 5 g Paprika; 4 g Ground coriander; 2 g Dried fenugreek leaves; 0.5 Fresh chillies, chopped, optional; 6 g Salt; 15 g Fresh coriander, chopped; 10 g Fresh dill, chopped; 10 g Fresh parsley, chopped; 0.5 Bread, crusty

From Georgia in the Caucasus, a bright stew of chicken slowly cooked with heaps of onions and tomatoes, then finished with a big handful of fresh coriander, dill and parsley. Serve with crusty bread to mop up.

Ingredients

1000 g Chicken thighs, bone-in, skin on
20 g Butter
3 Onions, thinly sliced
0.4 Garlic, crushed
6 Tomatoes, chopped
20 g Tomato purée
5 g Paprika
4 g Ground coriander
2 g Dried fenugreek leaves
0.5 Fresh chillies, chopped, optional
6 g Salt
15 g Fresh coriander, chopped
10 g Fresh dill, chopped
10 g Fresh parsley, chopped
0.5 Bread, crusty

Method

Put the chicken skin side down in a dry casserole and cook gently until the fat has rendered and the skin is golden. Turn and brown the other side. Pour off most of the fat.
Add the butter and onions and cook until soft and sweet.
Add the garlic, tomatoes, tomato purée, paprika, ground coriander, fenugreek, chilli if using and salt. Cover and simmer until the chicken is tender and falling from the bone.
Stir in most of the fresh herbs, simmer for 2 minutes, then scatter the rest on top.
Serve in bowls with bread for the sauce.