Chicken Chakhokhbili

1. 1 Chicken thighspack 900 g ≈ $3.81 180 g
2. 2 Tomatoes≈ $4.67 per kg 150 g
3. 3 Onions≈ $1.60 per kg 70 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Cilantropack 50 g ≈ $1.20 8 g
6. 6 Tomato pastepack 140 g ≈ $1.00 10 g
7. 7 Sunflower oil 8 ml
8. 8 Paprika 1 g
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the chicken¹ thighs, pat them dry with paper towels, place a 28 cm skillet on the stove, and heat it over medium heat.

2. Sear the thighs in a dry pan until a golden crust forms on both sides, about 4 minutes per side, until golden and firm.

3. Add oil (if needed) and the onion³, fry over medium heat for about 7 minutes until the onion is soft and translucent, stirring occasionally.

4. Add diced tomatoes² and tomato⁶ paste to the chicken¹, season with salt to taste and sprinkle with paprika, stir, simmer covered over low heat for about 35 minutes, until the sauce thickens and the chicken is tender.

5. Finish by adding minced garlic⁴ and cilantro⁵, stir and remove from heat; serve hot with rice, bread, or lavash.

In short

• In the planner this dish is cooked for two days: reheat on day two.