Indonesian Beggar's Chicken (Clay Pot)
Created by Mikekey on November 12, 2011
- Servings: 6
- Prep Time: 2h
- Cook Time: 90m
- Recipe #2441
Ingredients
- 1 medium onion, peeled and sliced
- 2 tablespoons fresh cilantro, chopped
- 3 cloves garlic, chopped
- 1 tablespoon tamarind paste
- 1 serrano chile, seeded and chopped
- 1 anchovy fillet, drained and chopped
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 4-5 lb. whole chicken
How to Make
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Step 1: In a blender or food processor, combine all ingredients, except chicken, and blend to a paste.
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Step 2: Rinse Chicken and pat dry with paper towel. Place on a plate and spread one third of the paste on the inside of the chicken. Spread remaining paste on outside of chicken and cover with plastic wrap. Refrigerate for 1 to 2 hours.
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Step 3: Soak 3-quart clay cooker (top and bottom) in water for 15 minutes.
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Step 4: Place chicken in soaked clay cooker and cover with lid. Place in a COLD oven. Set temperature to 450F and cook for 1 hour and 25 minutes.
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Step 5: Remove chicken from cooker and let rest on platter for 10 minutes before carving.
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Step 6: Meanwhile, pour the pan juices from the cooker into a small bowl and let sit until ready to serve. Just before serving, skim off any fat that has risen to the surface. Carve chicken and serve with the pan juices.
Nutritional Facts
- Serving Size: 1 (132 g)
- Calories 121.8
- Total Fat - 4.8 g
- Saturated Fat - 1.2 g
- Cholesterol - 183.4 mg
- Sodium - 227.1 mg
- Total Carbohydrate - 3.7 g
- Dietary Fiber - 0.8 g
- Sugars - 1.5 g
- Protein - 15.3 g
- Calcium - 44.4 mg
- Iron - 2.7 mg
- Vitamin C - 4.7 mg
- Thiamin - 0 mg