Ingredients
- 1 tablespoon oil (peanut oil)
- 650 grams chicken legs (2 legs, 650 grams total of chicken marylands, thigh drumstick kept intact)
- 260 grams chicken thighs (2 thighs)
- 720 grams coconut water (3 cups)
- 1/4 cup kecap manis (sweet soy sauce, plus extra to serve)
- 3 kaffir lime leaves
- Steamed rice, to serve
- Micro hers, to serve
- Chilli sauce, to serve
- FOR PASTE
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 red chillies (large chillies, chopped)
- 50 grams red onion (1/2 onion, chopped)
- 3 garlic cloves (chopped)
- 1/2 teaspoon tumeric
How to Make
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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).
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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.
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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.
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Step 4: Increase the heat to high and simmer the cooking liquid for 8 to 10 minutes or until reduced and sticky.
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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.
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Step 6: Serve chicken with steamed rice, micro herbs, chilli sauce and extra kecap manis sauce.
We hope you enjoy this recipe!
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