Indonesian Grilled Chicken (Ayam Bakar)
Recipe: #29759
June 19, 2018
Categories: Chicken, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"From Super Food Ideas October 2017."
Ingredients
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- FOR PASTE
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Nutritional
- Serving Size: 1 (474.6 g)
- Calories 351.7
- Total Fat - 17.8 g
- Saturated Fat - 4.3 g
- Cholesterol - 453.7 mg
- Sodium - 172.3 mg
- Total Carbohydrate - 7.8 g
- Dietary Fiber - 1.9 g
- Sugars - 1.4 g
- Protein - 40 g
- Calcium - 60 mg
- Iron - 5.3 mg
- Vitamin C - 22.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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).
Step 2
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.
Step 3
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.
Step 4
Increase the heat to high and simmer the cooking liquid for 8 to 10 minutes or until reduced and sticky.
Step 5
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.
Step 6
Serve chicken with steamed rice, micro herbs, chilli sauce and extra kecap manis sauce.
Tips
No special items needed.