Last week I was trialling some new recipes as potentials for work lunches & gave Hugh the option of 2 'new ones' to try & he chose 'Heroic Hanoi Claypot Chicken'.
OMG it was so amazing & we were both so completely blown away that I ended up making it 2 days in a row !
This is quick to prepare & bakes in the oven for approx 45mins.
I also served it with black rice which is my absolute favourite right now.
I use the Delmaine brand one which I buy from Countdown supermarket & just in case you're not familiar with black rice, it is different from wild rice.
If you don't like recipes that have more than 5 ingredients don't bother reading any more as there are 11.
Mine doesn't thicken nor turn syrupy during baking (as it looks in the lower left pic from the book) but OMG the cooking juices alone are freakin amazing !
The book suggests this recipe will feed 4 . . . it fed 2 of us & there were no left overs for lunch.
from Nici Wickes' World Kitchen Chicken Recipes cookbook.
You need a small casserole dish with a fitted lid or a dish covered with foil to seal.
Preheat oven to 180°C
Mix together in the dish you're going to use (or Claypot if you have one)
1 tbsp chilli jam (replace with 1 or 2 thinly sliced red chilli & 1 tbsp of brown sugar if you have no chilli jam)
1 tbsp finely grated fresh ginger
1 tbsp rice wine vinegar
1 tbsp fish sauce
1 tbsp sesame oil
2 tbsp kecap manis
2 tbsp rice bran oil
Juice of 1 or 2 limes
1/2 cup of water
1 small red onion finely sliced into half rounds
3-4 skinned & boned chicken thighs cut into thick slices
Stir the chicken & onions in the liquid.
There should be enough fluid to almost cover the chicken but if not just add a bit more water.
Cover with the lid or foil.
Put into preheated oven.
Bake for 45 mins.
Serve with black rice.