ottolenghi chicken tagine ottolenghi chicken tagine

Vegetable Tagine - RecipeTin Eats Ottolenghi's Chicken Marbella recipe | Kitchn The Best Moroccan Chicken Tagine Recipe - The Spruce Eats I added lots more carrots and onions. Return the chicken to the pan with the broccoli and half the cheddar, stir to coat, then tip into a high-sided, 20cm x 30cm baking dish. Just like a burning fireplace, a snowy rooftop, a chilly morning buried underneath the warm sheets, no, . Browned skin not only adds a lot of flavor to the chicken, but it also leaves golden bits on the pan (called fond). From oven-baked fried chicken to coronation chicken bake, these child-friendly recipes will unite the whole family at mealtimes. cup pitted green olives, halved (about 12) 2 teaspoons grated lemon rind. Couscous, Cherry Tomato & Herb Salad. This was delicious. This field is for validation purposes and should be left unchanged. yotam ottolenghi recipe Recent Stories Cooks Without Borders Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. 1 cup fat-free, less-sodium chicken broth. Add the lemon flesh to a bowl along with the chicken, onion, garlic, cilantro, parsley, ginger, pepper, turmeric, and salt. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. This is the new addition to our meal rotation and an excellent dish to serve guests. A light side dish like roasted cauliflower, cucumber raita, or carrot salad will be delicious on its own. Cut each half into 4 wedges. Breads can be baked on top of the stove or in the oven and typically include layers of aromatic ingredients such as onions and garlic, meat, vegetables, spices, oil, and water. How would you incorporate the preserved lemon? Heat the vegetable oil in the base of a tagine dish, or heavy-based casserole dish. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Tagine, a North African stew made of meats and vegetables, is spiced with spices. In terms of specific flavors, Moroccan lamb tagine is often served with a variety of spices, such as cumin, paprika, and cinnamon. Moroccan Chicken Tagine | Recipe by Lounging with Lenny This was fantastic and I cannot wait to make it again. Cover with a lid and cook on a low heat for 5 minutes until the onions have softened but are not brown. Roast chicken with dates, olives and capers - Ottolenghi Click here to view the video. Preheat the oven to 170C/150C Fan/Gas 3. This Tagine Chicken Recipe with Apricots is absolutely del. Spread out the chicken legs on a medium high-sided baking pan, along with all the marinade ingredients. Its company-worthy yet easy to throw together. The 175ml suggested by Gourmet produces quite enough well-flavoured sauce, once augmented by the chicken juices and the moisture from the onions. Lamb or beef are both acceptable options, but chicken is the most common. Easy Moroccan Chicken Tagine Recipe (Stovetop, Slow Cooker Or Pressure It took much longer for the chicken sauce to reduce than Ottolenghi notes in the recipe, but perhaps this was because I used canned tomatoes. 2 teaspoons olive oil. I usually just take kitchen shears and quickly snip off any excess skin or fat. Enjoy! The warm spice deck coupled with the flavors developed in the pot are just wonderful. Increase the oven temperature to 220C/425F/gas 7, drizzle the oil over the chicken, then sprinkle the breadcrumbs evenly on top. The retro revamp: Yotam Ottolenghis coronation chicken and broccoli bake. Prep 3 minMarinate 1 hrCook 55 minServes 4, 2 tsp paprika3 garlic cloves, peeled and crushed200g buttermilkSalt and pepper8 chicken thighs, skin on and bone in (about 1kg in total)1 tbsp olive oil3 tbsp panko breadcrumbs. Also served it with basmati rice, simply delicious! Step 4. document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); This site is protected by reCAPTCHA and the Google. Tagines are very popular in Algeria, but their style differs slightly from that of many other countries. Brown the chicken skin until golden, then braise in the spice-infused sauce as soon as it comes out of the oven. Hi Jenn, 12 ratings. This recipe is a keeper! If you want to use a different side dish, make sure to use pomegranate couscous, Morocco flatbreads, mint tea, and buttered saffron rice. The finger-licker: Yotam Ottolenghis fried buttermilk chicken thighs. What Is Chicken Tagine - Euro Food Seattle Once the oven is hot enough, put the tray in the oven and roast for 35-45 minutes, until the chicken is coloured and cooked through. Definitely cook this dish again, Thank you very much! If there's any browned bits at the bottom of the pot, deglaze with a splash of stock or water. Chicken and Preserved Lemon Tagine Serves: 4 Preparation time: 40 minutes Cooking time: 50 minutes 1 chicken, about 1.25kg/2lb 12oz tsp ground cinnamon 1 tbsp sunflower oil 1 large onion, sliced 3 garlic cloves, finely chopped 5cm/2in piece of root ginger, peeled and grated a pinch of ground saffron or turmeric 13520 Aurora Avenue North - Seattle, WA 98133, Tagine Cooking: The Secrets To Making Perfect North African Cuisine, Pairing The Perfect Drink With Your Tagine, Adding An Escargot Begonia To Your Home: Everything You Need To Know, Catch The Elusive Gyro Creatures Of Sonaria A Guide To Becoming An Expert Gyro Creature Catcher, A Classic French Delight: Chicken Bourguignon, The Dangers Of Ratlung Worm: What You Need To Know About This Rare Parasitic Infection, The Ultimate Guide To Eating Escargot In Paris, Adding A Splash Of Cognac To Beef Bourguignon: Pros Cons & Recipes To Try, How To Make Restaurant-Worthy Beef Bourguignon In Your Pressure Cooker, A Taste Of History: Picking The Perfect Wine To Pair With Cassoulet. Serve with bread, couscous or tabbouleh. 8 whole chicken legs (ie, each with a drumstick and a thigh; 2kg in all) 16 medium charlotte potatoes, peeled (about 800g net) 3 large onions, peeled and quartered 120g pitted prunes 30g grated fresh ginger 100ml soy sauce 90ml pomegranate molasses 1 tbsp maple syrup 120g sweet mango chutney Lay the chicken skin side up in a 22cm x 30cm high-sided baking dish, so it fits snugly. Wanted chicken dish for family weekend meal, cooked this dish today, is delicious! Chicken breast, as suggested by Algerian restauranteur Mourad Mazouz and Sydney-based Moroccan chef Hassan M'Souli is too dry for this dish, and breasts on the bone take a long time to cook through, though they do give a better flavour. Chicken with potatoes, prunes and pomegranate molasses - Ottolenghi Vegetarian Recipes | Ottolenghi I don't have a tagine, so I roasted the dish in the oven. Sweet spiced lamb shanks with quince. Finished in the oven covered! I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. There are many different types of tagine, but a few common dishes are chicken tagine, lamb tagine, and vegetable tagine. Garnish with a few oregano leaves, and serve with a sharp green salad and some good bread to mop up the lovely juices. This dish, from the SIMPLE cookbook . Buy chicken pieces to save time. Whisk well and set aside. Add in the garlic, ginger and preserved lemon. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Drain the excess oil from the skillet. Fresh herbs are vital here: I'm going to add generous amounts of coriander and parsley to the dish itself, then pile on even more coriander before serving it adds yet more freshness. If you dont want to use this seasoning, make tagine without it because it adds a touch of authenticity to the dish. In a bowl, mix the chicken with two teaspoons of curry powder, half a teaspoon of salt and a good grind of pepper. This simple recipe for raita can be whipped up in minutes. Preheat oven to 400F. Season both sides of chicken pieces with 2 teaspoons salt and 1/2 teaspoon pepper. My wife doesnt love dark meat, do you think I can get away with bone-in skin on chicken breast for next time? I make it in the mid afternoon so it can braise for a long time and its luscious. Stir in onions, garlic, ginger, turmeric, and saffron (if using), and season with salt. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. ottolenghi chicken tagine recipes chestnuts and lamb tagine / tagine d'agneau aux chtaignes Just like a burning fireplace, a snowy rooftop, a chilly morning buried underneath the warm sheets, no 20 min1 ora40 min Read recipe >> chicken tagine . Buttered saffron rice is a side dish popular in Morocco, in addition to buttered saffron rice. How to Make Ottolenghi's Chicken Marbella With Dates - Men's Journal Typically made of clay or ceramic, the tagine is used in northern African cuisine, and it is distinguished by its wide, circular base and a cone-shaped top. My husband and I loved it. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Salads with pomegranate couscous, Moroccan flatbreads, mint tea, and buttered saffron rice are some of the best side dishes for tagine. This is the fried chicken for those who dont necessarily want to be, well, frying their chicken. Shouldnt it be a little thicker? Add the olives and reserved rind of the preserved lemons on top and drizzle the chicken with the remaining olive oil. In a large bowl whisk together all the sauce ingredients and set aside. Moroccan tagine is not only a delicious and hearty dish, but it can also be made in a variety of ways. "This tagine has a bold, bright flavor infused with preserved lemon, olives, and Middle Eastern spices. Spread out the chicken skin side up on a 25cm x 35cm oven tray lined with baking paper, then roast for 40 minutes, basting once or twice. Melt the remaining 20g butter and mix with the panko and remaining cheddar. It was a wonderful blend of both juicy smoked chicken and spices. Is that correct? I do think this would work with lamb; just keep in mind it will likely take longer to cook. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. A chicken tagine is a North African dish that is typically made with chicken, vegetables, and spices. Sheet-Pan Harissa Chicken & Sweet Potatoes with Lime Yogurt I doubled the spices and garlic. What are your favourite tagines, and do you like to serve them with bread, couscous or something else entirely? Should I add more flour like I would for gravy? Etymology [ edit] The Arabic ( ain) is derived from the Berber ajin 'shallow earthen pot', from Ancient Greek ( tgnon) 'frying-pan, saucepan'. Add the olives and reserved rind of the preserved lemons, and drizzle the remaining olive oil over the chicken. Tagines can be cooked up from almost anything lamb and chicken remain the most popular, but beef, goat and even camel turn up tagined these days (and you can also make something intriguingly named a Berber omelette in one, should you so desire). So tasty, followed the recipe almost exactly but half the quantities as was for two people. Put the first seven ingredients into a large bowl with three tablespoons of water and three-quarters of a teaspoon of salt. Michelle. To medium heat, ottolenghi chicken tagine was chicken roasted with prunes, brown sugar,,! Meat-free deliciousness! Ottolenghi has been my chef-hero for years.Now that I live in London, his home city, I find myself wanting to cook his beautiful Middle Eastern recipes more than ever. Hope you enjoy! This chicken tagine with olives and preserve lemons is a staple recipe in every Moroccan home :-)WRITTEN RECIPE: http://goo.gl/BO0IIYINGREDIENTS- 1.5 kg chi. 10/10 will make again :)). For the broth use roasted chicken bone broth and use more than called for, so that when the tagine is on its last ten minutes of simmering, remove the amount of broth you need for the couscous. The colors and textures of this dish combine to make it both economical and beautiful. Sprinkle the pepper evenly over the gill sides (about 1/2 teaspoon per mushroom). Meanwhile in Ottolenghi's Simple, the method is to make a buttery herb paste. Tagine, in addition to being delicious, is an excellent complement to couscous. There's no need to boil them first, as Mazouz suggests, unless you don't like them in which case, it's probably best to make something else. Remove the flesh from the preserved lemons and chop the flesh finely. Step 2. Because of this, they can be used for family gatherings or for casual dinner parties. Turn off the heat, and let the tagine cool for about 10 to 15 minutes before serving. There are also a variety of other options for your guests, such as crusty bread, roasted butternut squash, and tabbouleh salad. Would this recipe work with lamb? Belgian fries (patate frite)often top the chicken, though you can use your favoriteFrench fries. Photograph: Felicity Cloake for the Guardian, Gourmet magazine's chicken tagine. Daniel Boulud's Chicken Tagine Recipe - NYT Cooking Bake for 10-15 minutes more, until dark golden brown, leave to rest for a few minutes and serve warm. marinate in the fridge for 35-45 minutes for a few items. Drain, refresh and leave in the colander to dry. I did the first part in an Dutch oven browning the chicken and then the onions. The chicken was roasted in olive oil with prunes, brown sugar, olives, capers, and garlic for the ottolenghi chicken tagine. Whatever the weather, this colorful and fresh salad will add a splash of color to your tagine or barbecue. Tomatoes, as used by Hassan M'Souli, seem wrong here, however: their fruity acidic flavour spoils the purity of the sourness of the lemons and saltiness of the olives. In addition to your next tagine, try a side of focaccia bread with it for a soft, fluffy, and airy loaf. What they all have in common is low, slow cooking I have chosen chicken tagine with olives and preserved lemons, described by Claudia Roden as "the best-known Moroccan chicken dish", purely because I'm hoping spring will finally spring some time soon, and such Mediterranean flavours will seem more fitting than a heartier beef and prune number. Mix all the ingredients in a bowl, then tip into a large casserole dish. Method. Most recipes use standard yellow onions, but I'm sold on Gourmet's red variety, which lend a lovely sweetness to this savoury dish. Love the flavor layering and the vegetables make it a healthy food. Excellent! Place Ottolenghi Chicken Marbella with dates in the oven and cook for 50 minutes, basting two or three times, until the meat is golden brown on top and cooked through. Pour 175ml water into the pan, cover tightly and simmer very gently for about 45 minutes until the chicken is cooked through. Along with tagine, serve zaluk, Moroccan carrot and chickpea salad, harira, and stuffed green olives with garlic-infused olive oil as side dishes. There are many different types of tagines, and they can be made with chicken, lamb, beef, or vegetarian ingredients. A tagine can be baked in a gas oven, but it is best to avoid overcooking the ingredients or they will dry out. Although it is a significant component of Algerian cuisine, it has little to do. Subscribe now for full access. This dish, as opposed to pot roast, is more like Moroccos dish. Enjoy. The cooking times may vary depending on the size of your chicken. Instead, lemon zest and fresh lemon juice add tart brightness to the dish. The tagine functions like a slow cooker in a sense, and the cone shape functions as a way to return moisture to the base of the tagine, creating a moist and flavorful dish. 2. Heat the oil in a large Dutch oven or heavy-bottomedpan over medium-high heat until beginning to smoke. Lift the chicken, fennel and clementines from the tray and arrange on a serving plate; cover and keep warm. Roughly crush the cumin and coriander seeds in a pestle and mortar. Potato, Carrot and Rice Salad, Spicy Carrot Batbout, and Ajo Blanco Soup are a few examples of starters and side dishes that you can serve. Combine the spices in a small bowl and set aside. Just like those other two childhood favourites, pasta and pancakes, its convenient, versatile, delicious and never the bone of any contention. I used boneless skinless thighs and garlic infused olive oil instead of fresh garlic and added more carrots (double at least). It's bursting with summer veg, including courgettes, tomatoes and peas, alongside storecupboard staples such as chickpeas and raisins. Tagine is a fantastic accompaniment to stew soup, and Dozers recipe can be served with this as well. It's rich, full of depth of flavour and ideal for feeding a hungry crowd Chicken tagine with lemons, olives & pomegranate 30 ratings Cook a one-pot chicken tagine the whole family will love. Place over low heat, and cook about 30 minutes, until chicken is done. Zest the lemon. Get it free when you sign up for our newsletter. Moroccans and other North African countries have a strong influence on Tagines. 22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing. Reserve rind for cooking. Yotam Ottolenghi's really buttery, parmesan-braised chickpeas. Cover tagine or skillet. Once you overcome the hurdle of American vegetable names ('arugula' sounds like a Roman emperor, not a leaf), every recipe in that book is achievable, even for culinary simpletons like me. Place the lamb tagine in a large ovenproof casserole or heavy saucepan on a diffuser medium-low heat, turning halfway through. Violet olives seem to work better than the green ones used by M'Souli and Mazouz, which I find too salty-sour in combination with the preserved lemons. Ottolenghi chicken tagine recipes - ottolenghi chicken tagine recipe post h3 {display:none !important;} IMPORTANT ANNOUNCEMENT: my were a success. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside. Moroccan-style chicken with couscous. It can also be garnished with chopped almonds, chopped parsley, and lemon wedges. The chicken is cooked slowly in a special pot called a tagine, which is named after the dish. Scatter over chicken. Chicken With Caramelized Onion and Cardamom Rice Recipe Like any stew, a tagine needs some liquid in which to slowly braise the meat. Serve with plainly cooked rice or bulgar. It is best to allow the tagine to cool completely before serving. Season to taste and top with the remaining coriander, chopped. Please let me know by leaving a review below. Add the chicken thighs, stir to coat the chicken in all the wonderful flavours and fry gently for 2 minutes. Put the first six ingredients in a large mixing bowl and add 2 teaspoons of salt and 1 teaspoons of black pepper. A tajine or tagine ( Arabic: ) is a North African dish, named after the earthenware pot in which it is cooked. While the onions were cooking, I cut up the chicken. Ottolenghi Tagine Recipes. Cook up the true taste of Morocco with Chicken and Preserved Lemon Tagine However, home cooks may find it more practical to put the tagine in a low oven or over low heat on the stovetop instead. Mazouz uses far too much, however, making his dish very watery and bland. Glad you enjoyed it! Ottolenghi's Simple does what it says on the tin. This is a great dish for a winter dinner party, and can be served with couscous or rice. I'm always happy to break out my fancy ras el hanout spice blend, but in Mazouz's recipe it seems like too much spice, especially in contrast to the clear flavours of Roden's tagine. 2 cups chopped onion (about 2 medium) 1 teaspoon minced peeled fresh ginger. To ensure a perfect dish, pre-soak the tagine in the oven before cooking it. 2 garlic cloves, minced. Reduce the heat to 350 F/180 Cand continue baking for another 20 to 30 minutes or longer. Hi Felicia, I may be weighing in too late to help but if you havent served it yet, yes, the gravy should be thicker. If youre going to roast the chicken in ceramic or clay, do it in 35-45 minutes, or double the time if youre going to roast them in oven. My husband likes tagine with lamb (he is not a big chicken fan), so he asked me if I could make it with lamb next time. 108 ratings. Scatter with olives. When you add the chicken back to the pan, reduce the cooking time by about 5 minutes. Heat oil in heavy skillet. The courgette, pea and basil soup is my pick of the bunch. Were going to make a Moroccan chicken tagine with chickpeas and dried apricots today. I do like short cuts, but possibly not so many, so my version doesnt taste quite the same, though Esme concedes that its still pretty darned good. How To Make Your Own Greek Souvlaki Seasoning A Quick And Easy Way To Add Greek Flavor To Your Meals! Moroccan Lamb Tagine With Apricots - Supergolden Bakes Achieve all five of your five-a-day with this easy vegan tagine. Tajine - Wikipedia Fry the chicken for 2-3 minutes. Fruit has always been one of my favorite dishes, and its a good complement to meat. While you can use a whole cut-up chicken for chicken tagine, my preference is to use bone-in, skin-on chicken thighs only, similar to my coq au vin recipe. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Vegetarian tagine recipes | BBC Good Food Best Recipes from Ottolenghi Simple Cookbook | Summer Dinner Menu Garnish tagine with lemon and olives, and sprinkle salt and pepper over all. Servingrice on the side also helps you soak up the tasty juices. Tagines and stews are commonly made with this ingredient. The data is calculated through an online nutritional calculator, Edamam.com. Roast Chicken With Saffron, Hazelnuts, and Honey From 'Ottolenghi' In a bowl, toss the chicken with the spices, cover with cling film and chill for at least 1 hour, or overnight. I have just come back from Morocco and you should see my disappointed face when I realized that none of the tagines I tried there beats your recipe . I have become fortunate in that my husband, Photo: Chicken Tagine With Olives RecipeThe Hummus Recipes Kitchen (The Home of Middle Eastern Food, The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken, The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food, The Lebanese Recipes Kitchen (The home of delicious Lebanese, The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Chicken and pomegranate tagine, As my regular readers know, I am slightly obsessed with my slow cooker and use it pretty much every, chestnuts and lamb tagine / tagine d'agneau aux chtaignes, Chicken Tagine with Preserved Lemon & Olives( Dajaj Tagine bi loomi wa zeitun), Chestnuts and Lamb Tagine / Tagine d'agneau aux chtaignes. 2 tablespoons chopped fresh cilantro. A cross between a Persian stew and Moroccan tagine, the spices in this slow cooked one-pot are mellow. Leave to marinate for at least an hour, or overnight in the fridge. Preheat the oven to 170C/150C fan/Gas Mark 3 to infuse Cookbook, was. If youre looking for a light side dish for a tagine, try roasted cauliflower, cucumber raita, or carrot salad. This dish is inspired by one I had at the wonderful Tasty n Sons in Portland, Oregon. Apricots, dates, and almonds are common fruits used in savory dishes, and honey adds a little sweetness. How To Bake Escargot Perfectly: A Guide To Cooking The French Delicacy, How To Make A Delicious Gyro Sandwich At Home. Ingredients Yield: 4 servings 5 cloves garlic, finely chopped teaspoon saffron threads, pulverized teaspoon ground ginger 1 teaspoon sweet paprika teaspoon ground cumin teaspoon turmeric. Tagine is a traditional Morocco stew that has been served in Morocco for generations. Perhaps the best chicken tagine recipe ever. Food styling: Emily Kydd. Ingredients 1 1/2 pounds (700 grams) lamb, cut into 3-inch pieces 1 large onion, finely chopped 2 cloves garlic, finely chopped or pressed 1/3 cup olive oil 1/2 teaspoon smen ( Moroccan preserved butter ), optional 1 teaspoon ginger 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon turmeric Chicken pastilla recipe | Eat Your Books Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes. Cracked green olives are olives that have been cracked or split open before curing, allowing the brine or marinade to penetrate. Scrumptious!!! A tagine is a cone-shaped pot with a small hole in the top that allows steam to escape while the food is cooking. Reduce the heat to medium. Whats the best way to serve lamb tagine? This recipe is so good! My colleague Esme Howarths mother cooked a version of this for her throughout her childhood. This recipe, tweaked a bit from Cooks Illustrated, does not call for preserved lemons, a specialty ingredient that can be difficult to find. In a tagine or Dutch oven, heat olive oil over medium heat until just shimmering. Thanks! Its a company-worthy dish yet easy enough to throw together on a not-too-busy weeknight. Learn how your comment data is processed. And yes, feel free to spoon some of the gravy onto the couscous. Does this most famous of all Moroccan dishes actually need to be cooked in a real tagine? 3tbsp olive oil2 red onions, thinly sliced lengthways3 garlic cloves2tsp ground gingertsp saffron, in a little warm water1tsp cinnamonJuice of lemon2 small preserved lemons2tbsp chopped parsleySmall bunch of fresh coriander6 chicken thighs3tbsp violet olives. It should not be considered a substitute for a professional nutritionists advice. Turn up the oven to 220C/425F/gas 7 and roast for 15 minutes more, until the chicken is dark golden brown on top and the sauce is thick and sticky. Bake the chicken uncoveredfor 45 minutes to 1 hour, or until the chicken is light golden brown,basting occasionally. Remove from the dish using a slotted spoon and set aside. Chicken Tagine With Pistachios, Dried Figs, and Chickpeas Recipe Delivery options can be chosen at check-out. Chicken Tagine With Apricots and Almonds Recipe | Epicurious The thighs provide a good amount of meat and remain tender even if slightly overcooked, and the bones and skin add depth of flavor and richness to the sauce (though the skin is removed midway through cooking). To the unfamiliar, tagine can be a little confusing, because it's both the name of the dish, and the vessel in which the dish is cooked. Cover with a lid (or thick foil), and bake for 10 minutes. Prep 5 minMarinate 1 hrCook 50 minServes 4, 35g white miso paste30g tomato paste1 tbsp rice vinegar2 tbsp maple syrup6 fresh makrut lime leaves3 red chillies, cut in half lengthways4cm piece fresh ginger, peeled and thinly slicedSalt8 large chicken thighs, skin on and bone in (about 1.2kg in total)300g Thai sticky glutinous rice, To serve1 tbsp sesame seeds, toasted2 spring onions, finely sliced on an angle200g kimchi.