Marinate the chicken by combining chicken thighs, minced garlic, ginger, soy sauce, balsamic vinegar, cumin, and rosemary in a mixing bowl. Cover and refrigerate for at least 24 hours.

Remove marinated chicken from the refrigerator 30 minutes before cooking. Preheat the oven to 170°C (340°F).

Heat oil in a skillet over medium-high heat. Sear chicken thighs for 4–5 minutes on each side until golden brown, then remove from skillet.

In the same skillet, sauté chopped red onion, dania stems, and additional minced garlic and ginger for 3–4 minutes.

Stir in tomato paste, smoked paprika, and chili flakes, adding a quarter cup of hot water. Cook for about 5 minutes until the sauce thickens.

Reduce heat to low, add double cream and bay leaves, stirring for about 10 minutes until fragrant and thickened.

Transfer seared chicken to a casserole dish, pour the creamy sauce over it, cover with aluminum foil, and bake for 40-45 minutes.

Let the casserole rest for a few minutes after baking, garnish with fresh dania leaves, and serve alongside coconut rice or crusty bread.