Ingredients CardChakhokhbili6 servings Onion and Tomato Base 30 mlsunflower or olive oil4yellow onions, thinly slicedkosher salt, to taste3 clovesgarlic, thinly slicedblack pepper, to taste, freshly ground5large tomatoes, peeled and coarsely choppedkosher salt (a generous pinch), to tastesugar, if the tomatoes are sharp, to taste Chicken 44 mlsunflower or olive oil2040 gwhole chicken, cut into 12 to 16 pieces, rinsed and patted dry79 mldry white wine, such as sauvignon blanc5 mlkhmeli suneli1 mlred pepper flakessalt and black pepper, to taste235 mlfresh cilantro, leaves and stems, chopped120 mlflat-leaf parsley leaves, chopped59 mlfresh basil leaves, chopped2 clovesgarlic, 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)
