Ingredients CardChakhokhbili3 servings Onion and Tomato Base ≈ 14 gsunflower or olive oil≈ 220 gyellow onions, thinly slicedkosher salt, to taste≈ 4.5 ggarlic, thinly slicedblack pepper, to taste, freshly ground≈ 455 glarge tomatoes, peeled and coarsely choppedkosher salt (a generous pinch), to tastesugar, if the tomatoes are sharp, to taste Chicken ≈ 20 gsunflower or olive oil1020 gwhole chicken, cut into 12 to 16 pieces, rinsed and patted dry≈ 39 gdry white wine, such as sauvignon blanc1 gkhmeli suneli≈ 0.2 gred pepper flakessalt and black pepper, to taste≈ 8 gfresh cilantro, leaves and stems, chopped≈ 15 gflat-leaf parsley leaves, chopped≈ 5.5 gfresh basil leaves, chopped≈ 3 ggarlic, crushed in a press Safety: Cook until the chicken is done: the thickest pieces should reach 74 C and the juices run clear. (The author)Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
