- 1 (2 to 3 pound) whole chicken, rinsed and patted dry
- 1 cup tomato puree
- 1 large whole onion
- 2 bay leaves
- 2 pods cardamom
- 2 pieces mistika
- salt and ground black pepper to taste
- Bring a large pot of water to a boil. Cook chicken in boiling water, skimming any fat, until partially cooked through, 10 to 15 minutes.
- Stir tomato puree, whole onion, bay leaves, cardamom pods, mistika, salt, and pepper into the pot. Cook until chicken is cooked through and tender, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).