Chicken with Herbs and Tomatoes (Chakhokbili)

4 tablespoons
1 chicken (5 pounds), cut into pieces, well rinsed and patted dry
6 cloves garlic minced
3 large onions, coarsely chopped
10 fresh, ripe plum tomatoes, peeled and quartered
1/3 cup chicken broth
1/4 cup fresh lemon juice
6 tablespoons chopped fresh basil, plus additional for garnish
5 tablespoons chopped fresh cilantro
5 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
1 bay leaf
Salt and freshly ground black pepper, to taste

6 potatoes sliced thin
1/2 teaspoon paprika
1/2 teaspoon cumin
Salt and pepper to taste
6 tablespoons butter
3 cloves garlic sliced

Melt the butter in a large stock pot. Add the chicken pieces, a few at a time, and brown on all sides over medium heat. Replace all the chicken in the stock pot. Stir the garlic and onions into the chicken. Reduce the heat to medium-low, cover tightly, and cook without stirring for 15 minutes. The chicken will release quite a lot of juice. Add the tomatoes, wine, l/4 cup lemon juice, half the herbs, all the peppercorns, the bay leaf, and salt and pepper. Simmer, covered, until the chicken is tender, about 35 minutes. Stir in the rest of the herbs and simmer for 10 minutes more. Taste and correct the seasoning. Remove the bay leaf. Sprinkle with fresh basil, and serve at once. While the chicken is cooking melt the better in a cast iron skillet over medium heat. Add the potatoes, salt, pepper and paprika. Let this cook for 5 minutes then add the garlic and cook for another 5 minutes. Then cover with foil and place in a 400 degree over for 20 minutes. For more on this recipe or any others please email me at alesia.leach@gmail.com