This Thai version was a cinnamon dream
As I gain confidence in this method of cooking, the dishes are becoming more elaborate and more complex in methodology. I'm sure this one was more complicated than most people would want to attempt, but it was so good that I ate the whole thing in one night. It was absolutely amazing.
Step one is to prep your fat for frying the chicken initially. I took a small amount of spicy extra light olive oil and sauted a fairly large minced shallot with the excess fat that I saved from dismembering the chicken into 12 pieces. I cooked the skin pieces until the fat was rendered off. To that fat I added celery salt and lots of black pepper. I took the skins out and through them away.
Step two is to fry the chicken for four minutes per side and then save fat. Step three is the most important: make a pasty roux type thing out of that fat using Thai flavors. Mince up two serranos, 3" of fresh ginger, 3 heaping teaspoons of cinnamon and a small amount of ground cloves, 2T fish sauce, juice of two limes, 1t of ground ginger (the fresh wasn't enough), and of course salt and pepper. Once that tastes the way you want it, add 4c of Brandon's Paleo Broth, and bring to a boil.
Step four is to slow cook the chicken. Submerge the chicken and simmer for about an hour, rotating as needed. Add two more serranos and some coarse cut green onions with 5 minutes left. Garnish with cilantro and lime, and serve with juice. It is amazing.
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