Ingredients CardChakhokhbili3 servings Onion and Tomato Base 15 mlsunflower or olive oil2yellow onions, thinly slicedkosher salt, to taste1 ½ clovesgarlic, thinly slicedblack pepper, to taste, freshly ground2 ½large tomatoes, peeled and coarsely choppedkosher salt (a generous pinch), to tastesugar, if the tomatoes are sharp, to taste Chicken 22 mlsunflower or olive oil1020 gwhole chicken, cut into 12 to 16 pieces, rinsed and patted dry39 mldry white wine, such as sauvignon blanc2.5 mlkhmeli suneli0.6 mlred pepper flakessalt and black pepper, to taste120 mlfresh cilantro, leaves and stems, chopped59 mlflat-leaf parsley leaves, chopped30 mlfresh basil leaves, chopped1 clovegarlic, 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)
