Ingredients CardChakhokhbili6 servings Onion and Tomato Base 2 tbspsunflower 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 3 tbspsunflower or olive oil4.5 lbwhole chicken, cut into 12 to 16 pieces, rinsed and patted dry⅓ cupdry white wine, such as sauvignon blanc1 tspkhmeli suneli¼ tspred pepper flakessalt and black pepper, to taste1 cupfresh cilantro, leaves and stems, chopped½ cupflat-leaf parsley leaves, chopped¼ cupfresh 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)
