Chahohbili – Georgian Chicken Stew

• 3 lb chicken thighs and drumsticks, bone in with skin trimmed but not entirely removed
• 2 large onions, sliced
• 3-4 large ripe tomatoes, peeled and chopped
• 2 teaspoons sugar
• 1 small hot pepper, seeded and finely chopped
• 5 garlic cloves, minced
• 1 teaspoon fenugreek seeds
• 1 teaspoon coriander seeds
• 2 dried bay leaves
• About 6-7 strands of saffron
• 1 tablespoon of each: chopped cilantro, parsley, basil
• Salt, freshly ground black pepper to taste

1. Put all spices into a spice grinder and pulse until they turn into a powder.
2. Wash and dry the chicken. Preheat the heavy skillet. Add the chicken pieces and fry on medium-high flame for 2-3 minutes on each side until golden brown. Season with salt and black pepper, Transfer the chicken to a large casserole. Reserve 2 tablespoons of chicken roasting fat.
3. Preheat a clean skillet with 2 tablespoons of chicken roasting fat. Add the sliced onions and saute' until just softened. Transfer the onion to a casserole; add chopped tomatoes and hot pepper. Season with salt and sugar to taste and 1 tablespoon of spice powder. Cover, bring to boil, reduce the heat and simmer for 30-35 minutes.
4. Remove the casserole from heat stir in minced garlic and chopped herbs. Let stand for 5 minutes, serve and enjoy.

chicken, onions, tomatoes, sugar, hot pepper, garlic, fenugreek seeds, coriander seeds, bay leaves, saffron, cilantro, salt

Taken from food52.com/recipes/26711-chahohbili-georgian-chicken-stew (may not work)