Chigirtma (Çığırtma) — Azerbaijani Chicken Stew Finished with Eggs

• 900 gchicken thighs, bone-in and skinless (about 6 small thighs)
• 8 gfine sea salt (divided)
• 1 tspblack pepper, freshly ground
• 1 tspturmeric powder
• 2 tbspvegetable oil
• 30 gunsalted butter
• 500 gyellow onions, thinly sliced (about 3 medium onions)
• 350 gtomatoes, grated or finely chopped (about 3 medium ripe tomatoes)
• 1 tbsptomato paste (adds depth and color)
• 250 mlchicken stock or water
• 1 leafbay leaf
• 0.25 tspsaffron threads (bloomed in hot water)
• 30 mlhot water (for blooming saffron)
• 4eggs (room temperature)
• 10 gfresh cilantro, chopped (optional but traditional-leaning)
• 1 tbsplemon juice (brightens the stew)

Instructions

1. 1

   Pat the chicken thighs dry, then season them with 5 g of the salt and all of the black pepper. Let the chicken sit for 10 minutes at room temperature so the seasoning adheres and starts to penetrate the meat.

2. 2

   Heat a wide, heavy pot over medium-high heat and add the vegetable oil and butter. When the butter melts and foams, brown the chicken for 4–5 minutes per side until golden; do this in batches if needed so the pot is not crowded.

3. 3

   Transfer the browned chicken to a plate, leaving the fat in the pot. Add the sliced onions and cook over medium heat for 12–15 minutes, stirring often, until they turn soft, sweet, and lightly golden.

4. 4

   Stir in the turmeric and cook for 30 seconds to toast it gently without burning. Add the grated tomatoes and tomato paste, then cook for 6–8 minutes until the mixture thickens and the raw tomato smell mellows.

5. 5

   Return the chicken to the pot, nestling it into the onion-tomato base. Add the stock (or water), bay leaf, and the remaining 3 g salt, then bring the stew to a gentle simmer.

6. 6

   Cover and simmer on low for 30–35 minutes, turning the chicken once halfway through for even cooking. The sauce should be glossy and thick enough to coat a spoon, and the chicken should reach 74°C/165°F at the thickest part.

7. 7

   While the stew simmers, bloom the saffron by crushing the threads lightly and stirring them into 30 ml hot water. Let it stand for at least 10 minutes so the color and aroma fully release.

8. 8

   Reduce the heat to low and stir the saffron water and lemon juice into the stew. Make four small wells in the surface and crack one egg into each well; cover and cook for 5–7 minutes until the whites are set and the yolks are still slightly soft.

9. 9

   Turn off the heat and rest the pot, covered, for 3 minutes so the eggs finish gently from residual heat. Sprinkle with chopped cilantro, remove the bay leaf, and serve immediately while the eggs are tender and the sauce is at its glossiest.