Honduran Pollo con Salsa

Cut the whole frying chicken into 8 pieces (thighs, drumsticks, breasts, wings), patting dry with paper towels.

Heat the cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches to avoid crowding, brown the chicken pieces on all sides until golden, about 10-12 minutes total, then transfer to a plate.

Toast the cloves, cinnamon stick, and fenugreek seeds in the same pot for 1 minute until fragrant, then add the chopped onion and green pepper, cooking until softened, about 4 minutes.

Add the chopped tomatoes, ground sesame seeds, hot chili powder, brown sugar, salt, and pepper to the pot, stirring to combine.

Return the browned chicken pieces to the pot and pour the boiling water over them, ensuring the liquid covers most of the chicken.

Bring the mixture to a simmer over medium heat, then reduce heat to medium-low, cover partially, and simmer for 25-30 minutes until the chicken is cooked through and tender.

Taste the sauce and adjust seasoning with additional salt and pepper if needed, then serve the chicken with the rich spiced salsa spooned over the top.