|Vegetable oil||1⁄2 Cup (8 tbs)|
|Onion||1 Large, peeled and chopped|
|Cinnamon stick||1 , broken into pieces|
|Chicken||3 Pound, cut through the bones into about 10 small pieces|
|Caraway seeds||2 Teaspoon|
|Freshly ground black pepper||2 Teaspoon|
|Tomatoes||4 Large, sliced|
|Fresh parsley||3 Ounce, chopped (1 Bunch)|
Heat the oil in a frying pan over medium heat and when hot, add the onion, cinnamon, and cardamom pods.
Cook, stirring frequently, until the onion is brown, about 5 minutes.
Add the chicken, caraway seeds, pepper, and salt and cook, stirring, over medium-low heat for 15 minutes.
Add the tomatoes and chopped parsley, turn the heat to low, and cook, stirring occasionally, for 30 minutes, until the chicken is tender.
Serve with Basmati Pilaf.