Summary
Highlights
Martik heats oil in a pan and sears chicken pieces (legs, thighs, and fillets) until golden brown on both sides. She explains that this step doesn't fully cook the chicken but adds flavor and texture.
She sautes chopped onions in the same pan until translucent. Then, she adds a mixture of spices (paprika, khmeli suneli, dry garlic, black pepper, and a bit of hot pepper.) She allows the spices to bloom briefly in the hot oil.
She incorporates chopped tomatoes, bell pepper, and a bit of tomato paste into the pan. After mixing, she covers the pan and simmers the mixture for 5-7 minutes until the tomatoes release their juices.
She seasons the sauce with salt to taste, adds a generous amount of chopped cilantro and parsley, and simmers to infuse the sauce with the herb flavors.
Martik removes a portion of the sauce aside. She places the seared chicken back into the pan and pours reserved sauce over each piece. It is covered and simmered for 30-35 minutes, or until the chicken is fully cooked.
Right before serving, more fresh cilantro is added. Martik emphasizes that the chicken should be very tender and fall-apart. Served with bread, the flavorful sauce makes the dish.