Chakhokhbili in a Cast Iron Pot

Cut the chicken into large chunks along the joints, season generously with salt and add adjika—mix everything well and marinate for 2 hours, or overnight if you have the time, though you can cook it right away if needed.

Sear the chicken in a hot cast iron pot with vegetable oil until golden and caramelized on all sides, then push it to the side.

Slice the onions into half-moons—use plenty of them! Sauté in the pot until lightly golden, stir in the tomato paste, mix everything together, return the chicken, and pour in the tomato purée.

Add a couple of hot peppers and simmer covered on low heat for 40 minutes.

Just before serving, scatter in plenty of fresh herbs and a few cloves of crushed garlic—then you're ready to plate!

Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 30 minutes.