June 19, 2018
Dinner, Main Dish, Poultry,
Chicken, Easy/Beginner Cooking, Entertaining, Weeknight Meals, Broil, Stove Top, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat more
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"From Super Food Ideas October 2017."
For the paste, heat the coriander and cumin seeds in a small frying pan over medium heat for 1 to 2 minutes or until aromatic and then transfer mixture to a small food processor and add the chilli, onion, garlic and turmeric and process to a coarse paste (alternatively use a mortar and pestle).
Heat the oil in a large saucepan or stockpot over medium-high heat and add the paste and cook, stirring for 5 minutes or until aromatic and then add the chicken and stir to coat.
Add the coconut water, kecap manis and lime leaves and simmer, uncovered for 45 minutes or until chicken is tender and then transfer chicken to a heatproof tray.
Increase the heat to high and simmer the cooking liquid for 8 to 10 minutes or until reduced and sticky.
Preheat grill/broiler on high and brush the chicken with the reduced cooking liquid and cook under the grill/broiler for 54 minutes or until the skin is crisp.
Serve chicken with steamed rice, micro herbs, chilli sauce and extra kecap manis sauce.
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