GREAT
CHICKEN RECIPES
INDONESIAN
CHICKEN RECIPE
1.25
kg (21/2 lb.) chicken pieces
1-cup
coconut
1
cup boiling water
˝
teaspoon turmeric
1-teaspoon
salt
1-teaspoon
ground ginger
˝
teaspoon black pepper
1/2-teaspoon
cayenne
2
tablespoons peanut butter
1-tablespoon
coriander
1-tablespoon
water
2
medium onions
2
cloves garlic
2
tablespoons oil
1/2
teaspoon grated lemon rind
Pour
the boiling water over the coconut and let stand for 15 minutes.
Strain
through a fine strainer, push with a spoon to extract the maximum flavor from
coconut. Retain the coconut liquid and discard coconut.
Combine
turmeric, salt, ginger, pepper, cayenne, peanut butter and coriander with the
1-tablespoon water and mix to a fine paste.
Sauté
finely chopped onions and crushed garlic in hot oil for 2 minutes. Add the
peanut butter paste and sauté for a further 2 minutes.
Remove
from heat and allow to cool.
Rub
the chicken pieces well with this mixture and let stand in covered bowl for1
hour to allow chicken to absorb flavours.
Combine
the coconut liquid and lemon rind in a large saucepan.
Bring
to boil and add chicken pieces with any remaining paste, reduce heat then
cover and simmer for 35 minutes or until chicken is tender.
Remove
the chicken pieces from pan, brown lightly under hot griller, basting with
sauce from the pan.
Spoon
any of the remaining sauce over the chicken pieces.
Serves
4.
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