Claypot Chicken

By Anna May
January 7, 2014
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Author Notes: Could this be my favourite supper? It is certainly in the top 5 and here is why - it is delicious, easy, quick, cheap and totally restoring when all you want to do is lie on the sofa. I realise it is not a looker but I implore you to give it a chance, I have never made this for anyone without them asking for the recipe. This is my ultimate comfort recipe.Anna May

Serves: 2

  • 1 tablespoon olive oil
  • 1 onion, peeled and chopped
  • 1 thumb ginger, peeled and finely chopped
  • 1 clove garlic, peeled and chopped
  • 4 chicken thigh fillets, each cut into 6 pieces
  • 1 tablespoon brown sugar
  • 4 tablespoons basmati rice
  • 1 tablespoon fish sauce
  • 250ml chicken stock
  1. Heat the oil in a medium saucepan and gently soften the onion. Add the ginger and garlic and cook for a minute. Put the brown sugar, rice and fish sauce into the pan, give it all a good stir then add the chicken and the stock.
  2. Simmer gently for 12-15 minutes until the chicken and the rice is cooked. Serve with a little chilli sauce if desired.

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