Chakhokhbili

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Season the chicken with 1 teaspoon of the salt. Heat the oil in a heavy casserole and brown the pieces skin side down over medium-high heat for 6 minutes, then turn and brown 3 minutes more. Lift out.

   Mark done Start 6 min timer

2. Pour off all but 2 tablespoons of the fat. Add the onions with a pinch of salt and cook 12 minutes over medium heat, scraping the base, until soft and golden.

   Mark done

3. Add the garlic and cook 1 minute, then the tomatoes, coriander, savory, fenugreek, chilli flakes, black pepper and remaining salt.

   Mark done

4. Return the chicken with any juices, pushing the pieces down among the tomatoes. Add no liquid at all.

   Mark done

5. Cover and cook over a low heat for 35 minutes. The tomatoes and onions will release plenty of liquid.

   Mark done Start 35 min timer

6. Uncover and cook a further 12 to 15 minutes, until the sauce has thickened and the chicken is falling from the bone.

   Mark done Start 12 min timer

7. Take the pan off the heat and stir in the vinegar and all four herbs at once.

   Mark done

8. Cover and leave 5 minutes before serving, so the herbs wilt in the residual heat without cooking.

   Mark done

Chef’s Tips

• No stock and no water. If it looks dry at the start, keep the lid on rather than adding liquid.
• Herbs off the heat. Simmered, they turn khaki and taste of nothing.
• Ripe tomatoes matter here more than usual. Out of season, use good tinned ones plus a tablespoon of purée.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Mchadi or crusty bread
• A glass of Saperavi
• Pickled vegetables

Storage & Reheating

Refrigerated for 3 days. Add a fresh handful of herbs when reheating; the original ones will have faded.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.