A flavorful stew traditionally made with pheasant (khokhobi in Georgian), now perfected with chicken!
Heat butter and olive oil in a pot. Sear chicken until golden and crisp (4-6 min per side). Remove and set aside.
Sauté onions until translucent. Add spices and tomato paste, cook 5 min.
Stir in bell pepper and tomatoes. Season with salt & pepper. Cover and cook 10-15 min until juicy.
Return chicken to the pot. Cover and simmer 15 min.
Add garlic and basil. Cook 5 more min.
Serve hot with crusty bread to soak up the rich, aromatic sauce!