Georgian chakhokhbili chicken thigh stew

Serves: 4-6  | Preparation Time: 10 mins  | Cooking Time: 40mins

450g Tasman chicken thighs (bone-in, skin-on)
6 tbsp olive oil, divided
1 large onion
1 red bell pepper, sliced
700g fresh tomatoes, diced
¼ tsp red pepper flakes
1 tsp salt, or more to taste
½ tsp freshly ground black pepper, or more to taste
½ -1 cup fresh cilantro, chopped, plus more for sprinkling over the top
4 garlic cloves, minced

To Serve:

Rice
Naan Bread

Method:

1. Season the chicken thighs on both sides with salt and pepper.
2. Heat 4 tablespoons of the olive oil in a large dutch oven or skillet on high heat.  When the oil is hot, add the chicken thighs skin side down and brown for 4-5 minutes before flipping and browning on the other side. Remove chicken from pan and set aside.
3. Drain the grease, then add the remaining 2 tablespoons of olive oil and heat over medium high heat.  Add the onion and cook for 2 minutes.  Add the bell pepper and continue to cook for another 3 minutes, stirring occasionally until onions have softened. 
4. Add the tomatoes, red pepper flakes, salt, and pepper, then cover the dutch oven or skillet with a lid and cook over medium heat for 10 minutes. 
5. Return the chicken to the pan and nestle the pieces into the tomato sauce.  Cover with the lid again and reduce heat to medium-low.  Cook for 30 minutes, until chicken is tender and cooked through. 
6. Stir in the chopped cilantro and minced garlic.  Taste and adjust seasonings as necessary.
7. Serve the stew with additional cilantro sprinkled over the top and naan bread or rice.
   
   

*Chakhokhbili comes from the Georgian word khokhobi which means pheasant