Chakhokhbili

Method

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1. 1Pat the chicken dry and salt it. Heat a wide heavy pot over medium-high heat without any fat, add the chicken skin side down and cook for 8-10 minutes until the skin renders and turns golden; flip and brown the other side for 3-4 minutes.
2. 2Spoon off excess fat, add the butter and onions, lower the heat and cook the onions among the chicken for 8-10 minutes until soft and lightly browned.
3. 3Add the tomatoes and chili, stir and cover. Simmer gently for 25 minutes, stirring now and then, until the tomatoes have collapsed into a sauce.
4. 4Uncover, add the black pepper and khmeli suneli and cook for another 5-10 minutes. The sauce should thicken and the chicken should pull easily from the bone.
5. 5Stir in the garlic and most of the herbs, cook for 2 minutes and take off the heat. Cover and rest for 5 minutes so the herbs perfume the sauce.
6. 6Taste and adjust the salt. Scatter with the remaining herbs and serve hot with fresh bread or cornbread.