Chakhokhbili of Hen

Cut the hen into serving pieces, rinse under cold water, and pat thoroughly dry with paper towels.

Heat a generous amount of clarified butter in a heavy-bottomed pot or Dutch oven over medium-high heat, then add the hen pieces and brown them on all sides until golden.

Peel and roughly chop the onions, add them to the pot with the browned hen, and cook stirring occasionally until the onions are softened and translucent.

Score the base of the tomatoes, blanch them briefly in boiling water, then peel, core, and roughly chop them into chunks.

Add the chopped tomatoes to the pot, stirring to combine with the hen and onions; do not add any water or stock, as the tomatoes will release all necessary liquid.

Reduce the heat to low, cover the pot tightly, and braise the hen slowly in the natural tomato juices, turning the pieces occasionally.

Uncover the pot, season generously with salt and freshly ground black pepper, and stir in fresh herbs such as cilantro, parsley, and fenugreek leaves.

Allow the dish to rest off the heat for a few minutes so the flavors meld, then serve hot directly from the pot with crusty bread or flatbread.