Georgian "Chakhokhbili"

In the culinary recipes of various countries, spices are mentioned that cause bewilderment to Georgian housewives, and often disputes begin whether we know this spice with a foreign name. Earlier we talked about spices that occupy an honorable place in Georgian cuisine - about utskho suneli and Imeretian zapran. Today I want to talk about savory.
This spice is used much more widely in the cooking of other countries, although it is difficult to imagine Georgian traditional meat dishes without it. In Georgian, savory is called kondari.
It is a perennial shrub with thin stems that grow on the ground. Up to 30 varieties of it are distributed on dry and clay-stone slopes of mountainous regions of Mediterranean countries and subtropics, in shrubs, on forest edges.
When dried, the aroma and flavor of the plant grows even sharper, and for this reason savory is considered a classic spice. In Georgia, it is used both fresh and dried.
Recipe - Georgian "Chakhokhbili"
You will need:
chicken - 1 pc. (1-1.3 kg)
onions - 3 pcs.
tomatoes - about 1 kg
butter - 1 tablespoon
garlic - 2-3 cloves
parsley, savory, cilantro, basil
ground red pepper - 1-1.5 tsp.
suneli - 1 tsp
cilantro seeds - 1 tsp
Preparation:
1. Chop the chicken into large pieces.
2. Heat a deep frying pan (or cauldron), fold the chicken, simmer under a closed lid over low heat for about 5 minutes. Drain the emerging juice into a separate bowl. Then continue to fry for 10 minutes with the lid open, adding juice to prevent the chicken from burning. Salt a little.
3. At the end of frying, add chopped onions, gradually butter and sauté for about 5 minutes.
4. Scald the tomatoes, peel them, cut into quarters and add to the meat. Simmer until juice is released (about 20-30 minutes).
5. Add chopped herbs, chopped garlic and dry spices. Stir and season to taste with salt. Serve the finished dish hot.