In a wide pot, heat the oil with half of the spices, including dill and cilantro, over medium heat. Place the chicken thighs with the skin side down and fry for 2 minutes. Flip and fry for an additional 2 minutes. Remove from the pot and set aside on a plate.

Add the onions to the pot and sauté until golden brown.

Return the chicken thighs to the pot and add the fennel, garlic, cilantro, and the rest of the spices.

Cover with water and boil over high heat for 10 minutes. Reduce heat to medium-low, cover, and simmer for an hour and a half.

Remove the lid and simmer for an additional 10 minutes to reduce liquids.

Tip: It is recommended to prepare the dish in an oven-safe pot, as it receives unique caramelization in the oven, adding a distinctive flavor.