1. Onions: peel and thinly slice. 2. Cloves garlic: peel and mince. 3.Tomatoes: Use a sharp knife to cut a small "X" on the bottom (the non-stem end) of each tomato. Bring a pot of water to a boil. Carefully place the tomatoes in the boiling water and let them blanch for about 15-20 seconds or until you see the skin starting to wrinkle or peel back near the "X" cut. Avoid leaving them in too long to prevent cooking the tomato. Chop tomatoes. 4. Saffron: soak in 1 tablespoon of warm water. 5. Chop cilantro, parsley and basil. 6. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the sliced onions and cook over medium heat until they’re soft and slightly golden, about 5 minutes. 7. Add the chicken pieces and cook until they are lightly golden brown on all sides, about 5–7 minutes. 8. Add the minced garlic and cook for another minute until fragrant. 9. Add the chopped tomatoes to the pot, stirring. Cook for 5–10 minutes until the tomatoes start to break down and release their juices. 10. Add the ground coriander, Hungarian paprika, hot paprika, and saffron (with its soaking water). Stir to combine, then season with salt and black pepper to taste. 11. Reduce the heat to low, cover, and let it simmer gently for 20 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking and ensure the chicken absorbs the flavors. 12. If use potatoes: peel, wash and cut into large pieces. Add potatoes to a pot and stir. Cover and let simmering 20 minutes, stirring occasionally. If not using potatoes, just let chicken to simmer additional 20 minutes. 13. Stir in the fresh cilantro, parsley, and basil. 14. Let it cook for an additional 5 minutes to allow the herbs to infuse their flavor. 15. Serve the chakhokhbili hot with Georgian bread or rice, garnished with extra herbs if desired.