Cookwares

• Oven
• Dutch oven

Method

1. 1Step : Preheat the oven to 180°C.
2. 2Step : Rinse the rice and let it soak in water for 20 minutes.
3. 3Step : Peel and finely slice the shallots. Sweat and brown them in the Dutch oven with a little oil for about 10 minutes over low heat. Drain on paper towels.
4. 4Step : Brown the chicken thighs in the same Dutch oven.
5. 5Step : Remove the chicken from the Dutch oven.
6. 6Step : Add all the spices, then grate the garlic and ginger directly over them. Toast for two minutes, stirring constantly.
7. 7Step : Dice the tomatoes and add them to the spices along with the chicken stock. Season with salt and pepper, and stir.
8. 8Step : Add the chicken pieces, cover, and cook for 15 minutes.
9. 9Step : Drain the rice, pour it into the Dutch oven, and stir to coat it in the sauce.
10. 10Step : Chop the coriander and add ¾ of it to the pot along with the fried shallots. Cover and bake in the oven for 20 minutes.
11. 11Step : Once out of the oven, stir everything together and sprinkle with the remaining chopped herbs.