Lemongrass Claypot Chicken

This is not a great photo, but it *is* a great dish! I love using my claypot - I don't bring it out very often, but whenever I do I am positively surprised. It really does keep everything nice and moist, no risk of overcooking! And it's so easy - just toss it all in and let it bake. The flavors will come together beautifully!

Lemongrass Claypot Chicken

Serves 3

3 chicken breasts

3 bellpeppers - red and yellow

4 cloves of garlic

3 lemongrass stalks

1 piece of fresh ginger, thumb-sized

50 ml water

2 tbsp concentrated chicken stock

1 tsp sambal oelek chili paste

1 tsp salt

1 tbsp brown sugar

Soak the pot in cold water for at least half an hour, and don't forget to soak the lid, too.

Cut the chicken into smaller pieces. De-seed and cut the peppers into smaller pieces as well. Grate ginger and garlic finely. Halve the lemongrass stalks lengthwise, and 

give them a good bash with a heavy pot or the back of a knife to release the aromas and flavors. Place it all in the pot.

Mix water, chicken stock, sambal oelek, salt and sugar, and pour this into the pot. Place the pot in your COLD oven, set the temperature for 225°C, and leave for about two hours. Check to see that it's not too dry, you might want to add a spoonful of water. 

Serve with rice, cous-cous or bulgur wheat.