Lebanese Chicken Curry Pot

Ingredients

• 800 gchicken pieces
• 2onions
• 2tomatoes
• 2 tbspoil
• 1 tbspspice paste
• to tastefine sea salt and black pepper

Method

1. In a large, heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. While the oil is heating, pat the 800 g of chicken pieces dry with paper towels to ensure they brown properly. Season the chicken with a generous pinch of fine sea salt and 1 tablespoon of spice paste, making sure to coat each piece evenly. Once the oil is shimmering, carefully add the chicken pieces to the pot in a single layer, skin-side down if applicable. Brown the chicken on all sides until it develops a deep golden color, about 5-7 minutes per side, which will enhance the flavor of the dish.
2. While the chicken is browning, finely chop 2 onions and 2 tomatoes. Once the chicken is browned, remove it from the pot and set it aside on a plate. In the same pot, add the chopped onions, stirring them into the remaining oil and chicken drippings. Cook the onions over medium heat until they become translucent and tender, about 5 minutes, stirring occasionally to prevent burning.
3. Add the chopped tomatoes to the onions in the pot. Stir well to combine, allowing the tomatoes to break down and release their juices. This will take about 5-7 minutes, during which time the mixture should become a thick, aromatic base. Return the browned chicken pieces to the pot, nestling them into the onion-tomato mixture. Pour in any juices that have accumulated on the plate as well.
4. Lower the heat to a gentle simmer and cover the pot with a lid. Allow the chicken to cook in the aromatic mixture for about 20 minutes, stirring occasionally to ensure even cooking. The chicken should be tender and cooked through, with the sauce thickened and clinging to the pieces.
5. If the sauce appears too thin, remove the lid and increase the heat slightly to allow it to reduce to your desired consistency. Taste the sauce and adjust the seasoning with more fine sea salt and freshly ground black pepper, if needed. The flavors should be balanced, with a hint of spice and a rich, savory depth from the chicken and vegetables.
6. Once the sauce has reached the desired consistency and the chicken is fully cooked and tender, remove the pot from the heat. Sprinkle freshly chopped herbs, such as parsley or cilantro, over the top if desired, to add a fresh, vibrant note to the dish. Serve the Lebanese Chicken Curry Pot family-style, inviting everyone to share and enjoy the comforting flavors together.