Burmese Style Chicken

Prepared with simple ingredients, the result is a very aromatic dish with wonderful flavours.
Again, double the recipe, as this dish is even better the following day.
The dish is slowly cooked in spices and its own juices. A cross between Chinese and Vietnamese and Thai. How wonderful is that.

500 Gr. Chicken Thighs with bone in. (About 5 pieces)1 Teaspoon Salt
1 Teaspoon Black Pepper freshly ground
2 Stalks of Fresh Lemon Grass – cut in 5cm pieces
2 Large onions thinly sliced
4 Garlic cloves crushed
1 Tablespoon finely chopped fresh ginger
1 Teaspoon Turmeric ground
1 Teaspoon Chilli powder
1 Tablespoon light Soy Sauce
3 Tablespoon Water

Blot the chicken dry. Sprinkle evenly with salt and pepper. Peel the lemongrass and cut in 5 cm pieces.
Heat a work or a large frying pan over high heat until very hot. Add the oil and when it starts to smoke, reduce to low heat. Add the chicken skin-side down and slowly brown on both sides. Remove the chicken and drain on a kitchen paper.
Drain off all but 1 tablespoon of oil. Add the onions, garlic, ginger and lemon grass and stir-fry for a few minutes. Add the turmeric, chilli powder, soy sauce and water. Return the chicken to the work and stir-fry to coat with this mixture. Turn the heat to as low as possible, cover and braise for 20 mutes, until the chicken is cooked through.
Serve with Bok Choi, Jasmine Rice or a crispy cucumber salad.

I cook this dish in a Staub Cocotte. The pan is covered with a non-stick layer which makes it very easy to cook crispy chicken. The pan maintains its heat for a long time and can be used for stove top or oven cooking. I love it !

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