Summary

Ingredients

• 1 chicken, cut into four or more pieces
• 4 clove (s) garlic
• 2 large carrots
• 2 onions)
• 500 ml tomato puree
• 1 handful parsley, smooth
• 200 ml chili sauce (Thai sweet chili sauce)
• Sunflower oil

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Instructions

1. Heat sunflower oil in a saucepan over medium-high heat. Place chicken pieces skin-side down and fry for 5-7 minutes until the skin is golden brown. Turn pieces over and fry for another 2-3 minutes. Remove from pan and set aside.
2. Reduce heat to medium. Slice the garlic cloves thinly and roughly chop the onions. Sauté in the same pan with remaining oil for 2-3 minutes until softened.
3. Cut the carrots into julienne strips approximately 5 mm thick and 4-5 cm long. Sauté for 2 minutes.
4. Pour in the tomato puree and Thai sweet chili sauce, stirring to deglaze the pan.
5. Return the chicken to the pan and bring to a simmer. Cover and simmer over low heat for 1 hour, until the chicken reaches an internal temperature of 74°C (165°F).
6. Roughly chop the parsley and sprinkle over the finished dish. Season to taste.