Use a clay pot with a lid for this, if possible. Soak the clay pot in filtered water for 20-30 minutes first. You won't preheat the oven, the clay pot must go into a cold oven or it will crack. The water seeps into the pot and makes the chicken delicate and moist.
If you use a regular iron pot, make certain you adjust for preheating time. I would suggest preheating in this case to 350-365 F (depending on your oven). I imagine a regular pot will be equally tasty.
While your clay pot is soaking, whisk the sauce together in a bowl:
1-1/4 C sunflower seed butter
1 T sesame seed oil
1/4 C rice vinegar (or white)
1 T dry sherry (optional, NOT necessary)
1-2 teaspoons sea salt or to taste
1 t. ground ginger (or an inch of finely chopped fresh)
1/4-2 t. of dried red pepper flakes (depending on how much you like your Thai to bite back, I like it HOT)
1-1/2 Cups chicken stock
When your pot is done soaking take
2.5-3 lbs skinless/boneless chicken pieces (I like thighs)
place the chicken in the soaked pot, and poor the sauce over it. Turn the chicken over in the sauce to make sure everything is well coated. Cover the Clay pot and place it in a cold oven. Set the oven to 350. If you're using red chicken meat, time is usually an hour and 10 minutes. For white meat, time is 50-60 minutes. Check the meat by cutting into a middle piece to make sure it's done. Clay pots are very good at not drying out chicken if it needs to go longer.
For a regular pot, cover and place it in a preheated oven and allow to cook until meat is done, probably 45 minutes to an hour or so, depending on what type of chicken meat.
We serve ours over brown rice or red quinoa, and sauteed mushrooms on a bed of lettuce.
Japanese Cucumber Salad would make a super nice side.
Cheers!
~Miriam
© 2012, Miriam Mason
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