Heat one tablespoon olive oil in a cast iron pot. Season chicken with some salt and pepper.
Sear the chicken pieces on both the sides at medium high heat, until golden brown. Remove the chicken pieces from the pot and set aside
Heat the remaining oil in the same cast iron pot. Add the sliced onion and sauté until golden brown.
Add the grated garlic and stir a few minutes. Then add the tomatoes and cook for about 5 minutes.
Add rest of the ingredients and stir well. Finally add the seared chicken along with any juices and stir.
Add ¼ cup of water and adjust if needed to add a little more.
Once the gravy starts to bubble, lower the heat and let it simmer for about 45 minutes or until chicken is cooked well.
May garnish with chopped parsley. Serve this spicy rosemary tomato chicken with rice or bread and salad.
May use an eastern Mediterranean or middle eastern spice blend in place of Advieh (Persian spice blend). These spice blends are available at Persian or middle eastern or Mediterranean groceries and online.