Pattani chicken pot with spices

NZ Herald 4/4/2011

Paul Jobin

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6	Chicken thighs, bone in
8	Shallots, peeled and thinly sliced
3 cups	Jasmine rice, washed
4 cups	Chicken stock
2	Kaffir lime leaves, julienned

Using a pestle and mortar, grind the paste ingredients until smooth.
Coat the chicken thighs with the paste and refrigerate for four hours.
Heat a wok of vegetable oil to 175C and deep-fry the shallots until golden, then drain on kitchen towel.
Deep-fry the chicken until coloured on the outside and place into a deep-sided pot with the shallots, rice and stock.
Bring to the boil, cover and turn the heat down to the lowest setting, add the kaffir lime leaves and cook for approximately 25 minutes.
Serve with a green papaya, chilli, lime and coriander salad.