Ayam Rica-Rica (Manado-Style Spicy Chicken)

• 300 g Jasmine rice
• 2 tsp Fine sea salt
• 3 medium Shallot
• 6 cloves Garlic
• 30 g Ginger root
• 6 pieces Red chili pepper
• 500 g Tomato, ripe
• 1 piece Lemongrass
• 2 pieces Bay leaves
• 3 tbsp Vegetable oil
• 900 g Chicken thighs, bone-in, skin-on
• 2 pieces Lime

1. Rinse the jasmine rice until the water runs mostly clear, then cook it with a pinch of the fine sea salt according to packet instructions. Keep warm with the lid on while you make the chicken.
2. Peel and roughly chop the shallots, garlic and ginger. Slice the red chillies (remove the seeds for less heat), then roughly chop the tomatoes.
3. In a large pot over medium-high heat, warm the vegetable oil. Add the chicken thighs in a single layer and brown well on both sides, 6 to 8 minutes total, then transfer to a bowl.
4. Lower the heat to medium and add the shallots with a pinch of the fine sea salt. Cook for 3 to 4 minutes until softened, scraping up any browned bits from the pot.
5. Add the garlic, ginger and red chillies and cook for 1 to 2 minutes until fragrant. Stir in the tomatoes and cook for 5 minutes until they start to break down into a thick, spoonable sauce.
6. Bruise the lemongrass by bashing it lightly, then add it to the pot with the bay leaves. Return the chicken and any resting juices to the pot, add 250 ml water, and bring to a gentle simmer.
7. Cover and simmer on low for 18 to 22 minutes, turning the chicken once, until the meat is tender and cooked through. If the sauce looks too thick, add a splash more water; if too thin, simmer uncovered for a few minutes to reduce.
8. Finely grate the zest from 1 lime, then juice both limes. Off the heat, stir the lime juice and zest into the sauce and taste for fine sea salt.
9. Discard the lemongrass and bay leaves. Serve the ayam rica-rica with the steamed jasmine rice, spooning plenty of sauce over the top.

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