👨‍🍳 تعليمات

1. 1

   Preheat oven to 180°C (350°F). Sprinkle salt and pepper over chicken pieces and rub in well. Set aside a few parsley leaves for garnish and roughly chop the rest.

   💡 نصائح احترافية: Seasoning the chicken generously ensures flavor throughout.
2. 2

   Heat 2 tbsp of olive oil in a flameproof casserole pot over high heat. Sear half of the chicken pieces for 4-5 minutes, until the skin is browned all over. Remove chicken and set aside in a large bowl. Repeat with the remaining oil and chicken.

   ⏱️ 10-12 minutes

   💡 نصائح احترافية: Searing the chicken creates a flavorful base for the sauce.
3. 3

   Heat the remaining 1 tbsp of oil in the same pot over medium heat. Add the sliced onions and the white parts of the spring onions. Add ginger, garlic, thyme sprigs, and chopped parsley. Cook for 1 minute until fragrant.

   ⏱️ 1 minute

   💡 نصائح احترافية: Don't burn the garlic and ginger.
4. 4

   Return all the chicken to the pot. Add the chopped tomatoes, tomato paste, tomato passata, filtered water, and dried chillies (if using). Stir to combine. Bring to a gentle simmer.

   💡 نصائح احترافية: Ensure all ingredients are well combined.
5. 5

   Cover the pot with a lid and transfer to the preheated oven. Cook for 2 hours.

   ⏱️ 2 hours

   💡 نصائح احترافية: Low and slow cooking ensures tender chicken.
6. 6

   Remove the lid and cook for a further 30 minutes to allow the sauce to thicken slightly.

   ⏱️ 30 minutes

   💡 نصائح احترافية: Adjust cooking time based on desired sauce consistency.
7. 7

   Remove from oven and serve immediately, garnished with the reserved parsley leaves and green parts of the spring onions. Serve with rice or bread.

   💡 نصائح احترافية: Garnish just before serving for maximum freshness.