I AM GOING CLAY POT COOKING. CLAY POTS FROM WHIDBEY ISLAND DESIGNED BY ROBBIE AND MARYON

THAI STYLE CLAY-POT CHICKEN BREASTS by CHEF DAN:
Serves 4

INGREDIENTS.

4 chicken breasts, boneless, skinless
2 tablespoons olive oil
2 shallots, thinly sliced
3 garlic cloves, crushed
1 thumb size fresh ginger, crushed
2 tablespoon lime juice
1 tablespoon lime zest
2 tablespoon red curry paste
1 teaspoon tamarind paste
2 (20 oz) can coconut milk
1 cup chicken stock
2 tablespoon brown sugar
A bunch cilantro chopped.

DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

1. In a wok over medium-high heat add oil and when sizzling.
2. Add shallots, garlic, fresh ginger, lime juice, curry paste and tamarind.
3. Sauté about 3-4 minutes,
4. Add coconut milk, chicken stock, lime zest, and brown sugar.
5. Sauté 2-3 minutes.
6. Transfer to glazed clay casserole dish, designed by BOBBIE and MARYON.
7. Bake in pre-heated oven for about 50 minutes, or until the chicken is tender.
8. Garnish with fresh cilantro.

ENJOY DAN: BON-APPETITE!!