Chicken Chakhokhbili

Pat the chicken thighs dry, season with salt and pepper. Place them in a heavy-bottomed pot or deep skillet without oil, cover with a lid and cook over low heat for 10–12 minutes, letting the meat brown in its own juices and fat.

Slice the onion into thin half-rings, add to the chicken along with the bay leaf and stir. Cook uncovered for 5 minutes, until the onion softens.

Blanch the tomatoes, peel off the skins, then chop finely with a knife or grate. Add them to the pot, stir and bring to a boil.

Add the minced garlic and finely chopped chili pepper. Cover with a lid and simmer over low heat for 30–35 minutes, stirring gently from time to time, until the chicken is tender and the sauce has thickened.

Check that the chicken is done: the meat should pull away from the bone easily, and the pieces should be fully coated in the tomato sauce. Add more salt and black pepper if needed.

Finely chop the cilantro, basil and parsley. Stir the herbs into the finished chakhokhbili and warm through for another 1–2 minutes.

Remove from the heat, cover with a lid and let the dish rest for 5 minutes, then serve hot.