Cooking chicken with onions! SO delicious and EASY recipe

Ingredients:
(500 grams) of chopped onion
Vegetable oil
Cardamom
Bay leaves
Salt
Black pepper
(20 grams) of chopped garlic
Whole hot peppers
One whole chicken, cut into pieces
Paprika
Vegetable bouillon
Two tablespoons of pomegranate molasses (30 ml)
Coriander (for garnish)
Instructions:
Heat a pan with a drizzle of vegetable oil over medium heat. Sauté the chopped onion until golden brown.
Stir in cardamom, bay leaves, salt, and black pepper to the sautéed onions. Let the flavors meld together while you prepare the chicken.
Set aside a portion of the sautéed onion for later use. Transfer the rest to the bottom of a Tagine or a deep oven-safe dish.
Add chopped garlic and a few whole hot peppers to the Tagine.
Season the chicken pieces generously with salt, black pepper, and paprika on both sides.
Using the same pan used for frying onions, sear the seasoned chicken pieces until they develop a golden crust on both sides.
Arrange the seared chicken pieces on top of the sautéed onion in the Tagine. Add the reserved onion on top of the chicken.
Scatter a few more chopped garlic cloves and whole hot peppers over the chicken for an extra kick (optional).
Preheat the oven to 400°F (200°C).
In the same pan used for searing the chicken, pour in half a cup of water. Add vegetable bouillon, pomegranate molasses, salt, and black pepper. Bring the mixture to a boil over medium heat, allowing the flavors to meld.
Once the mixture boils, pour it over the chicken in the Tagine, ensuring all the pieces are coated evenly.
Cover the Tagine with its lid and place it in the preheated oven. Bake the chicken for approximately one hour, or until it's cooked through and tender.
Once done, carefully remove the Tagine from the oven. Garnish the Pomegranate Molasses Chicken Tagine with fresh coriander for a burst of color and flavor.

Serve the deliciously fragrant chicken alongside rice or bread, and enjoy a meal bursting with Middle Eastern-inspired flavors!