Red-Cooked Chicken

Directions

1. 1
   If you have fresh chiles, stem, seed, and mince them; if dried, soak in warm water for a few minutes until softened, then remove the stems and seeds and mince them.
2. 2
   Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid.
3. 3
   Place it over medium-high heat and wait a minute or so, until the oil is hot.
4. 4
   Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
5. 5
   Remove the chicken and drain all but 2 tablespoons of the fat from the skillet.
6. 6
   Turn the heat to medium and add the chiles, garlic, ginger, and onion to the skillet.
7. 7
   Cook, stirring occasionally, until the onion softens, about 3 minutes.
8. 8
   Add the cinnamon stick, star anise, and cloves and cook until fragrant, about 1 minute.
9. 9
   Stir in the tamarind paste and coconut milk until the paste dissolves, then return the chicken to the skillet.
10. 10
    Add 1 cup water, bring the mixture to a boil, turn the heat to low, cover, and simmer for 20 minutes or until the chicken is done.
11. 11
    Serve immediately, with white rice.