Jasha Maru

Ingredients

• 1kg bone-in, skin-on chicken pieces
• 3 tomatoes, diced
• 1 onion, sliced
• 1 leek, sliced
• 2 tbsp grated fresh ginger
• 4 cloves garlic, minced
• 2 fresh red chiles, sliced
• 3 tbsp vegetable oil
• 1/2 tsp Sichuan pepper, ground (optional)
• 1 cup water
• Salt to taste
• Chopped cilantro, for garnish

Before you cook

• Cut the chicken into bite-sized pieces, keeping the bone in.
• Dice the tomatoes.
• Slice the onion and leek.
• Grate the ginger and mince the garlic.
• Slice the chiles.

Steps

1. Heat the oil in a pot over medium heat.
2. Add the onion and cook until softened, about 4 minutes.
3. Add the ginger, garlic and chiles, and stir for 1 minute.
4. Add the chicken pieces and sear on all sides, about 6 minutes.
5. Stir in the tomatoes and cook until they break down, about 5 minutes.
6. Add the Sichuan pepper, if using, and the water.
7. Bring to a simmer, cover, and cook for 20 minutes.
8. Add the leek and simmer uncovered for 5 more minutes, until the sauce thickens slightly.
9. Season with salt.
10. Scatter cilantro over the top and serve with red rice.