Clay-Pot Chicken Recipe
 This
deliciously spiced dish is a refined version of the ancient cooking
method, whereby the food was placed in a clay pot and buried in the
dying embers of an open fire. Today, it is cooked in a low oven and the
gentle heat is evenly distributed and retained by the clay pot,
resulting in tender meat that melts in the mouth.
Ingredients: (Serves 4-6)
1 x 1.3-1.6 kg/3-3½ lb oven-ready chicken
45 g/3 tablespoons grated fresh coconut
30 ml/2 tablespoons vegetable oil
2 shallots or 1 small onion finely chopped
2 garlic cloves, crushed
5 cm/2 inches piece lemon grass
2.5 cm/1 inch piece fresh galangal or fresh
root ginger, thinly sliced
2 fresh green chilies, seeded and chopped
12 mm/½ inch cube shrimp paste
400 g/14 oz can coconut milk
300 ml/½ pint/1¼ cups chicken stock
2 kaffir lime leaves
15 ml/1 tablespoon granulated sugar
15 ml/1 tablespoon rice or white wine
vinegar
2 ripe tomatoes
30 ml/2 tablespoons chopped fresh cilantro
leaves (coriander), to garnish
Method:
To cut the chicken, remove the legs and
wings with a sharp knife. Skin the pieces, divide the drumsticks from
the thighs and, using kitchen scissors, remove the lower part of the
chicken, leaving only the breast piece. Remove as many of the bones as
you can, to make the dish easier to eat. Cut the breast piece into four
or six and set aside.
Dry-fry the coconut in a large wok until
evenly browned. Add the vegetable oil, shallots or onion, garlic, lemon
grass, galangal or ginger, chilies and shrimp paste. Fry for 2-4 minutes
to release the flavors. Preheat the oven to 180°C/350°F/Gas 4. Add the
chicken joints to the wok and brown evenly with the spices for 2-3
minutes.
Strain the coconut milk, and add the thin
part with the chicken stock, lime leaves, sugar and vinegar. Transfer to
a glazed clay pot, cover and bake in the center of the oven for 50
minutes, or until the chicken is tender. Stir in the thick part of the
coconut milk and return to the oven for 5-10 minutes.
Place the tomatoes in a bowl and cover with
boiling water to loosen and remove the skins. Halve the tomatoes, then
remove the seeds and chop into large dice. Add the chopped tomatoes to
the finished dish, sprinkle with the chopped cilantro and serve. Plain
rice would make a good accompaniment.
Happy Cooking,
Carol |
