Wash the chicken, dry with paper towels and cut into portions.
Onion cut into small cubes, garlic and herbs finely chop.
Season the chicken with salt, pepper and paprika.
In a heavy-bottomed saucepan or skillet, heat the olive oil over medium heat.
In 2-3 doses, brown the chicken pieces on all sides for 4-8 minutes.
Put them on a plate.
In the same saucepan, pour a little more oil and put the onion. Cook, stirring and scraping the pieces stuck to the bottom, on low heat for about 10-12 minutes, until the onion is soft.
A couple of minutes before the end of frying, add the garlic, chili and 1 tbsp chopped cilantro to the onion.
At the end, add the passata, Narsharab and pomegranate juice, season with salt (I also added a little hops-suneli) and bring to a boil.
Return the chicken with all the juices in the saucepan with the sauce, cover. Simmer on low heat for 30 minutes, stirring occasionally.Mix rice with cilantro, put on top of the pieces of chicken with sauce, sprinkle with pomegranate seeds.Bon appetit!