🧂 Ingredients (Serves 4–6)
For the chicken:
- 1 whole chicken (~1.5–2 kg), cut into large serving pieces
- Salt and black pepper, to taste
- 2–3 tablespoons vegetable oil or chicken fat
Vegetables:
- 3–4 ripe tomatoes, cut into wedges
- 2 large onions, cut into thick slices
- 1 whole garlic bulb (5–6 cloves), crushed
- 1–2 bell peppers (optional), cut into large strips
- 1 small bunch fresh parsley or dill, finely chopped
Spices & Liquid:
- 1 tsp paprika (optional)
- ½ tsp whole black peppercorns
- 1 tsp cumin seeds (optional)
- 300–400 ml water or chicken stock
🔪 Step-by-Step Instructions
1. Prepare and season the chicken
- Rinse the chicken pieces and pat dry.
- Season generously with salt, pepper, and paprika (if using).
- Let the chicken marinate for 15–20 minutes while prepping the vegetables.
2. Sear the chicken
- Heat the oil or fat in a large cast iron pot or heavy pan.
- Add the chicken pieces skin-side down and brown on both sides over medium-high heat until golden.
- Remove the chicken and set aside. Leave the oil and browned bits in the pot.
3. Sauté the vegetables
- In the same pot, add the onions and cook for about 2 minutes until lightly softened.
- Add crushed garlic, tomatoes, and bell peppers.
- Season with a pinch of salt, whole black peppercorns, and cumin seeds (if using).
- Stir well and cook for 3–5 minutes until the tomatoes release their juices.
4. Simmer with the chicken
- Return the chicken pieces to the pot, placing them on top of the vegetables.
- Add just enough water or broth to come halfway up the chicken.
- Cover with a lid and simmer over low heat for 30–40 minutes until the chicken is fully cooked and tender.
5. Final touch
- Remove the lid and simmer for an additional 5–10 minutes uncovered if you want the sauce to reduce and thicken.
- Taste and adjust seasoning with salt or pepper as needed.
- Turn off the heat and sprinkle freshly chopped parsley or dill on top.
6. Serve
- Serve hot in deep plates or a large rustic bowl.
- Spoon the rich tomato sauce and vegetables over the chicken.
- Pair with crusty bread, rice, bulgur, or mashed potatoes.
✅ Cooking Notes & Tips
- Tomatoes: Use ripe, juicy tomatoes for the best flavor. If they’re not sweet, add a pinch of sugar to balance acidity.
- Chicken: Free-range or country chicken works best as it holds up well to stewing.
- Spices: You can adjust the spices based on personal taste—paprika adds smokiness, cumin adds earthiness.
- Thickening: For a thicker sauce, mash a few tomato pieces or remove the lid during the last 10 minutes of cooking.
- Storage: This dish tastes even better the next day as the flavors meld.
