Ingredients CardChakhokhbili6 servings Onion and Tomato Base ≈ 27 gsunflower or olive oil≈ 440 gyellow onions, thinly slicedkosher salt, to taste≈ 9 ggarlic, thinly slicedblack pepper, to taste, freshly ground≈ 910 glarge tomatoes, peeled and coarsely choppedkosher salt (a generous pinch), to tastesugar, if the tomatoes are sharp, to taste Chicken ≈ 41 gsunflower or olive oil2040 gwhole chicken, cut into 12 to 16 pieces, rinsed and patted dry≈ 78 gdry white wine, such as sauvignon blanc2 gkhmeli suneli≈ 0.5 gred pepper flakessalt and black pepper, to taste≈ 16 gfresh cilantro, leaves and stems, chopped≈ 30 gflat-leaf parsley leaves, chopped≈ 11 gfresh basil leaves, chopped≈ 6 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)
