Name: Hot and sour ginger chicken casserole
Cook time: 100 min
Total time: 100 min
Yield: 8
Ingredients: 16 chicken thigh cutlets (3.2kg), excess fat trimmed; ½ bunch fresh coriander (cilantro), roots and stalks chopped, leaves reserved; 1 tablespoon finely grated lime rind; 1 tablespoon peanut oil; 3 small red onions (300g), cut into thick wedges; 600 grams kipfler (fingerling) potatoes, halve lengthways; 2 cups (500ml) chicken stock; 1 tablespoon lime juice; ½ cup (75g) roasted salted cashews; lime wedges, to serve; Hot & sour paste; 2 tablespoons tamarind puree; 1 tablespoon coarsely chopped fresh ginger; 5 cloves garlic, chopped coarsely; 5 fresh long red chillies, chopped coarsely; 2 tablespoons brown sugar

Give the classic chicken casserole some extra kick with this hot and sour ginger version. You’ll love the rich and fragrant flavours in this one.

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Ingredients

16 chicken thigh cutlets (3.2kg), excess fat trimmed

½ bunch fresh coriander (cilantro), roots and stalks chopped, leaves reserved

1 tablespoon finely grated lime rind

1 tablespoon peanut oil

3 small red onions (300g), cut into thick wedges

600 grams kipfler (fingerling) potatoes, halve lengthways

2 cups (500ml) chicken stock

1 tablespoon lime juice

½ cup (75g) roasted salted cashews

lime wedges, to serve

Hot & sour paste

2 tablespoons tamarind puree

1 tablespoon coarsely chopped fresh ginger

5 cloves garlic, chopped coarsely

5 fresh long red chillies, chopped coarsely

2 tablespoons brown sugar

Method

1.Preheat oven to 160°C.

2.Make hot and sour paste. Process ingredients in a small food processor until combined to form a smooth paste.

3.Place chicken in a large bowl; add hot and sour paste, 2 tablespoons of the coriander stalks and roots, and the lime rind. Mix to coat; stand for 15 minutes.

4.Heat half the oil in a 6.75 litre (27-cup) cast iron or other flameproof casserole dish (see tip) over high heat. Cook half the chicken, skin-side down first, for 5 minutes or until well browned all over. Transfer to a large heatproof bowl. Repeat with remaining oil and chicken; scraping base of dish to remove any caught pieces.

5.Wipe dish clean with paper towel. Reduce heat to low; add onion, potato, stock and any remaining marinade. Return chicken to dish; season. Cover chicken mixture with a large round of baking paper; cover dish with a tight-fitting lid. Transfer to oven; cook for 1 hour or until chicken and potatoes are cooked through. Stir in lime juice.

6.Serve half the chicken casserole topped with cashews and remaining coriander leaves; accompany with lime wedges (see > serve it). Transfer remaining chicken casserole to an airtight container; cool, then store (see > store it).