Ayam Bumbu Rujak (Grilled Chicken marinate in Spicy Sauce)

*sigh* It takes ages to update my blog and I still remember that i tried to cook more western than Indonesian food.  Sooo sorry, that i will post another Indonesian food again.

Anyway, lately I tried so hard to lose some weight so I do really try to make my meal as tasty as I can because I won't eat as much as I used to be.

But, I will never ever eat some plain food or become vegetarian for the sake of my diet (unless doc said so). I'd rather eat a small piece of this tasty chicken than to have a big bowl of raw spinach.

I won't really mind to work out longer just because I want to eat a full plate of some yummy food with complete condiments. Well, at least this one is grilled instead of my favourite frying method.


 

               

        

Ingredients

                          

·  1 whole chicken (800-1000 gr)

·  2 bay leaves

·  5 kaffir lime leaves, teared

·  2 lemongrasses, bruised

·  4 cm long galangal, bruised

·  400 ml coconut milk

·  4 tbsp oil

·  2 red chilies (seeded if you don’t really like spicy food or add a couple of birds eye chilies if you like it more spicy)

·  100 gr shallots

·  25 gr garlic

·  30gr candlenuts (you can substitute this with walnuts)

·  1 tsp turmeric powder

·  1 tbsp dark brown sugar

·  1.5 tsp salt

·  3gr tamarind, dissolved in 2tbsp water

Method

·  Butterfly the chicken or cut it into 6 or 8 pieces if you like.

·  Drizzle the chicken with fresh lime juice and let it sit for 15 minutes, then rinse the chicken and pat dry.

·  Preheat the oven at 200C.

·  Blend the chilies, shallots, garlic, candlenuts, turmeric into paste.

·  Heat the oil in the skillet and sauté the spice paste, bay leaves, lemongrass, galangal until fragrant.

·  Add the chicken to the skillet and cook it for 5 minutes, flip it over and cook it for another 5 minutes.

·  Add the coconut milk, brown sugar,tamarind water, and salt; bring to a boil.

·  Lower the heat and continue to cook for 30 minutes until the chicken absorbs the sauce and the sauce is reduced and becomes oily.

·  Remove the chicken from the skillet and move it to oven rack.

·  Baste the chicken with the leftover sauce and roast for 15 minutes, basting the chicken with the sauce one more time and roast it for another 15 minutes.

·  Reserve the leftover sauce and pour the sauce when serving.

·  Serve the chicken with rice, vegetable salad (such as cucumber, baby spinach, cabbage) and sambal (Indonesian chilli sauce).

 
Modified from Aroma from Alley Kitchen

 Copyright © 2016 Ovie Ober-Marbun