Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Add 2 tablespoons olive oil to a large pot over medium-high heat.

2. 2

   Sear 2 pounds bone-in, skin-on chicken thighs in the hot oil for 4-5 minutes per side until deeply golden.

3. 3

   Remove the chicken from the pot, then add 1 large chopped onion and cook for 5 minutes until softened.

4. 4

   Stir in 4 cloves minced garlic, 1 inch grated fresh ginger, 1 diced red bell pepper, 1 teaspoon ground coriander, 0.5 teaspoon Utskho Suneli, and 0.5 teaspoon Svanetian salt, cooking for 2 minutes until fragrant.

5. 5

   Pour in 1 (14.5 ounce) can undrained diced tomatoes, 1 tablespoon tamarind paste, 1 (13.5 ounce) can full-fat coconut milk, and 0.5 cup chicken broth, scraping up any browned bits from the bottom of the pot.

6. 6

   Return the seared chicken thighs to the pot, bring the stew to a simmer, then reduce heat to low, cover, and cook for 45 minutes until the chicken is very tender.

7. 7

   Stir in 0.25 cup chopped fresh cilantro and 0.25 cup chopped fresh dill just before serving.