Braised Chicken With Tomatoes and Rosemary

In a cast iron dutch oven, heat 2 tablespoons olive oil at medium high. Add the sliced onion and sauté until translucent and slightly caramelized, about [timer minutes=3]3 minutes[/timer]. Then add the grated garlic and stir until aromatic, about [timer minutes=1]1 minute[/timer]. 

Push the sauteed onions to the edge of the pot. Drizzle remaining olive oil. Raise the heat to high and arrange the chicken thighs in a single layer. Quickly sear the chicken on both sides at high heat, until golden brown, about [timer minutes=3]3 minutes[/timer] each side. 

Tip: It is important to brown the chicken only on the surface and don't cook the inside.

Lower the heat to medium. Add the tomatoes and cook until they start to soften, about [timer minutes=5]5 minutes[/timer].

Add all the spices, tomato paste, rosemary, chili peppers and salt. Stir to combine well and raise the heat. When the sauce starts to bubble, cover with a lid, lower the heat and simmer until chicken is fork tender, stirring in between, about [timer minutes=45]45 minutes[/timer].

The tomatoes will thicken and some oil will trickle to the surface. Taste and adjust the seasonings. Tip: Add couple tablespoons water if the stew sticks to the bottom of the pot and this varies with the type of cookware used.

Garnish with more fresh herbs. Serve immediately with rice, bread and salad.