Sharbat dajaaj

Dice the onion finely and chop the tomato into small pieces, removing seeds if desired. Rinse the chicken pieces and pat dry with paper towels.

Heat oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and sauté until softened and translucent, about 3-4 minutes.

Place the chicken pieces in the pot and brown on all sides, turning occasionally, until the skin is golden, about 8-10 minutes.

Add the tomato pieces to the pot and stir well to combine with the onion and chicken. Cook for 2 minutes to allow flavors to meld.

Crush the habbat han and eedan koronfol slightly to release their oils, then add them to the pot along with the krafis. Stir to distribute the spices evenly throughout the dish.

Add 1 teaspoon of salt and enough water to just cover the chicken pieces. Bring the liquid to a boil, then reduce heat to low and cover with a lid.

Simmer gently for 30-35 minutes until the chicken is completely cooked through, tender, and the meat pulls away easily from the bones. The broth should be flavorful and slightly reduced.

Remove from heat and adjust seasoning with additional salt if needed. Serve the sharbat dajaaj hot in bowls, with chicken pieces and generous amounts of broth.