Burmese Chicken

September 1, 2015

Full of flavoursome, healing foods and spices such as ginger, turmeric, coriander, garlic and onion, this recipe not only tastes delicious it doesn’t take long to prepare and can be cooked ahead of time. It’s quickly become another family favourite, enjoy!

Preparation: 15 minutes

Baking: 45 minutes – 1 hour

Quantity: 6 people

Burmese Chicken

Ingredients:

2 tbsp coconut oil or, duck fat, tallow or other good fat
8 organic chicken pieces (with the bone) e.g. wings, drumsticks, thighs
1/4 cup tamari
3 tbsp fish sauce
1/4 cup coconut sugar (optional)
1/2 cup white wine
1 tbsp tapioca starch
2 brown onions sliced
4 cloves garlic thinly sliced
5cm knob ginger cut into thin matchsticks (about 80g)
2 tbsp ground turmeric
1 tsp ground coriander
1 cup chicken stock or water
1 spring onion, roughly chopped
2 limes, cut in half, to serve

Directions:

In a large oven proof casserole dish heat coconut oil over a medium. Season the chicken with salt and pepper. When the pan is hot, add the chicken in batches, skin-side down and cook until golden, about three minutes. Remove the chicken from the pan and set aside.
In a bowl, mix the tamari, fish sauce, coconut sugar, wine, chicken stock and tapioca to combine and set aside.
Add the onions to the dish and saute on medium heat for approximately four minutes or until translucent. Add the garlic, ginger, spices and cook for one minute until fragrant.
Pour in the stock mixture, then return the chicken thighs to the pan, sprinkle over the spring onion.
Cover with a lid and place in the oven on 170 degrees for about 45 minutes or until cooked through, basting the chicken occasionally if need be.
Serve with steamed or sautéed greens (e.g. spinach, kale, broccolini etc), cauliflower rice and wedges of lime on the side.

Inspiration for this recipe comes from http://peteevans.com

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