Spicy Chicken in Pots

Ingredients:

Chicken in pots

• 6 chicken thighs with skin and bones
• 2 tbsp. l. rapeseed oil (canola)
• 1 onion, diced
• 3 large carrots, thinly sliced
• 3 stalks celery, thinly sliced
• 1 teaspoon grated fresh ginger
• 6 tablespoons flour
• 2.5 cups lightly salted chicken or vegetable broth
• Half a bunch of fresh dill, finely chopped
• Half a bunch of fresh parsley, finely chopped
• 3/4 cup green peas (fresh or frozen)
• 0.5 cups heavy cream
• 1 sheet frozen puff pastry, thaw overnight in the refrigerator or at room temperature for 20-30 minutes
• 1 large egg, beaten with a little water to coat the dough
• Sea salt flakes
• Sesame seeds, for sprinkling

Hawaiian spice mix

• 2 tsp ground turmeric
• 2 tsp ground cumin
• 1/2 tsp ground black pepper
• 1/2 tsp ground ginger
• 1/2 tsp ground coriander
• 1/4 tsp ground cardamom

Preparation:

1. Preheat oven to 220.
2. Heat oil in a large oven-safe skillet or saucepan over medium-high heat. Generously season the chicken thighs on both sides with coarse salt and black pepper and place them skin-side down in the hot skillet. Cook until the skin is golden and crispy, about 10 minutes.
3. Then flip the thighs, transfer the skillet to the oven, and roast until the internal temperature reaches 165°F (74°C), another 10-15 minutes. Transfer the chicken to a plate, discarding the fat in the skillet. Heat the skillet over medium heat and add the onion, carrot, celery, and a pinch of coarse salt. Cook, stirring, until the vegetables begin to soften, 7-10 minutes. Add the ginger and 1 tablespoon of the spice mixture to the vegetables and cook for another minute. Add the flour and cook, stirring, for another minute.
4. Meanwhile, bring the broth to a simmer in a small saucepan. Gradually whisk the broth into the vegetable mixture, a ladle at a time, allowing the liquid to thicken before adding the next portion. Add the dill, parsley, and green peas, then reduce the heat to low. Remove the chicken from the bones, discard or eat the skin, cut the meat into bite-sized pieces, and add it to the vegetable mixture. Stir in the heavy cream. Taste and adjust the seasoning if needed.
5. Divide the sauce among four 1/2-quart ovenproof bowls or cocotte makers and place them on a rimmed baking sheet to make transferring them to the oven easier.
6. On a work surface, roll out a sheet of puff pastry until it is large enough to cut into 4 squares, each about 2 cm larger than the cocotte makers.
7. Cut into 4 equal squares and make a few slits in the center of each (this is easiest to do while the dough is still on the counter, rather than in the ramekins). Place the puff pastry on top of the ramekins. Brush the tops with beaten egg, sprinkle with a pinch of sea salt, and sprinkle generously with sesame seeds. Bake until golden, about 20 minutes. Let cool slightly and serve.
   
   Spice mix:
   
   Mix all ingredients. Store at room temperature in a tightly sealed jar for up to 3 months.