This is another recipe from one of my favorite sources: Jerry Traunfeld's The Herbfarm Cookbook. The slow cooking allows all the flavors to meld, and makes the chicken incredible tender and aromatic.
1 young frying chicken, about 4-1/2 lbs, cut into 8 pieces without the backbone
kosher salt and freshly ground black pepper
2 tbsp olive oil
1 large onion, halved and sliced from root end to top
2 cloves garlic, finely chopped
1-1/2 tbsp finely chopped fresh ginger
5 or 6 medium-sized tomatoes, chopped, or one 28 oz can diced tomatoes, drained of half the liquid
three 3-inch cinnamon sticks, or to your taste
3 star anise pods
1-1/2 cups torn leaves of cinnamon basil (or substitute any kind of basil), gently packed
Reduce the heat to medium and add the onion, garlic and ginger to the pan. Stir them around for 3 to 4 minutes, or until they soften and begin to brown. Add the tomatoes, cinnamon sticks, star anise, and 1 tsp kosher salt.
Put the chicken back in the pan. When the tomatoes come to a simmer, cover the pan, turn the heat to very low, and cook for about 50 minutes, or until there is very little resistance when you pierce a thigh with the tip of a paring knife. If the sauce seems watery, turn the heat to high and boil it uncovered until it thickens, or add some tomato paste to thicken it up. Scatter in the basil as you toss the chicken in the sauce with tongs. Serve right away.