Chicken In Aromatic Nut Sauce - {Ayam Panggang Klaten}
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Chicken In Aromatic Nut Sauce - {Ayam Panggang Klaten}
Yield: 6 servings
- 10
- ¾
- 3
- ½
- 2
- 2
- 1
- ¼
- 2 ½
-
1
whole chicken - (3 ½ lbs) split open and flattened out
-
5
pieces jeruk purut
-
(or a 5" square of lemon peel)
-
3
salam leaves (Indian bay leaves)
- 3
Blend the candlenut, shallots, garlic, cumin, coriander, sugar, salt, shrimp paste and ½ cup of the coconut milk to a smooth paste.
Broil the chicken for five minutes on each side.
Put the spice paste in a wok or large frying pan, and add the balance of the coconut milk, the jeruk purut, salam and laos. Bring to a boil, add the chicken and cook in the sauce for twenty minutes, basting frequently. When done, the sauce will have almost completely evaporated.
Return the chicken, skin-side up, and the balance of the sauce to the broiler and broil for ten minutes, or until the chicken is brown and crispy. Serve hot.
This recipe yields 6 servings, with other dishes.
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