Chicken with Lemongrass and Chilli

Ingredients:
Chicken Legs – 8, with the skin
Vegetable Oil – 3 tblsp
Onions – 3, small, sliced
Garlic – 3 cloves, peeled
Lemongrass – 1 thick stem, trimmed and finely sliced
Red Chillies – 2, medium, deseeded and cut in half
Fish Sauce – 2 tblsp
Caramel Sauce – 2 tblsp
Salt as per taste
Black Pepper as per taste, ground

Method:
1. Rinse, drain and dry the chicken legs.
2. Make several deep cuts in the thickest part of the meat.
3. Heat half the oil in a pan.
4. Saute the onions over high heat until lightly browned.
5. Add the garlic, lemongrass and chilli.
6. Saute briefly.
7. Remove and transfer to a plate.
8. Reheat the pan and add the remaining oil.
9. Brown the chicken legs for about 5 minutes, turning frequently.
10. Return the onion mixure and add the fish and caramel sauces along with 1 cup of water.
11. Bring to the boil, cover and reduce to a simmer.
12. Cook the chicken until tender for about 35 minutes, turning frequently.
13. Add salt and pepper to taste.
14. Serve.