EXOTIC INDONESIAN STYLE CHICKEN
Khyati's Health-O-Meter Says: A protein rich dish with antioxidants.Chicken is one of the best lean protein meat that can be consumed in any form, makes an ideal dish for weight management. Onions are rich in oligosaccharides which are prebiotics that improve gut health.They are rich in phytophenols and flavanoids.Ginger is regarded as an excellent carminative (a substance which promotes the elimination of intestinal gas) and intestinal spasmolytic (a substance which relaxes and soothes the intestinal tract).
Provided by nutritionbalance
Categories Chicken
Time 1h50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Step 1.
- Prepare the marinade: Combine all ingredients [vinegar, lemon, garlic, onion, oregano, curry powder, Tabasco sauce] in a saucepan. Stir and heat, but only until sauce boils. Remove from heat and cool to room temperature.
- Step 2.
- Season the chickens lightly with salt and pepper to taste. Place them in a baking pan. Cover with about ?rd of the marinade.
- Step 3.
- Bake at 350 degrees for about 40 minutes. Add a little water to pan if the marinade starts to burn. Turn chicken over and spoon on rd more of the marinade.
- Step 4.
- Bake an additional 30-45 minutes, or until chickens are tender.
- Step 5.
- Add more marinade and water as needed during the cooking.
Nutrition Facts : Calories 225.4, Fat 8.4, SaturatedFat 2, Cholesterol 28.1, Sodium 54.9, Carbohydrate 26.7, Fiber 2.8, Sugar 3.3, Protein 11.7
EXOTIC INDONESIAN-STYLE CHICKEN
I found this recipe in an old cookbook published back in the 80's. I've never tried it, but hey...any new chicken recipe to try couldn't hurt
Provided by Chef Boy of Dees
Categories Chicken
Time 1h50m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the baste marinade: Combine all ingredients in a saucepan.
- Stir and heat, but only until sauce boils.
- Remove from heat and cool to room temperature.
- Season the chickens lightly with salt and pepper to taste.
- Place them in a baking pan skin side down.
- Cover with about 1/3 of the marinade.
- Bake at 350 degrees for about 40 minutes.
- Add a little water to pan if the marinade starts to burn.
- Turn chicken over (now skin side should be up) and spoon on 1/3 more of the marinade.
- Bake an additional 30-45 minutes, or until chickens are tender.
- Add more marinade and water as needed during the cooking.
- If there is any leftover marinade, gently reheat it and serve as a sauce to be passed around at the table.
- This recipe freezes with no problems.
OPOR AYAM (INDONESIAN CHICKEN CURRY)
This luxurious chicken stew from Java is a staple of the Indonesian kitchen, made by simmering the meat in coconut milk with curry paste and lemongrass. The chef Retno Pratiwi grew up eating the dish on special occasions in West Java, and continues to make it at her pop-up restaurant in Boston, always opting for drumsticks over white meat. Though the shallots are traditionally incorporated raw into the curry paste, Pratiwi prefers to caramelize them first to bring out their sweetness. It adds a little time to the process, but the final result is worth it.
Provided by Tejal Rao
Categories dinner, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a dry skillet over medium-high heat, toast the coriander seeds for 2 to 3 minutes. Let cool, then grind in a spice grinder.
- In a large sauté pan, heat 2 tablespoons of the coconut oil over medium heat. Add the shallots and a generous pinch of salt and cook, stirring often, until browned, about 10 minutes. Remove shallots to a food processor and set aside. Add the garlic cloves and candlenuts to the same pan and cook, stirring constantly to prevent burning, until deep golden brown, 2 to 3 minutes. Add the garlic and candlenuts to the shallots in the food processor along with the kaempferia galanga root, white pepper and 2 tablespoons water; purée into a paste.
- Heat the remaining 1 tablespoon coconut oil in the sauté pan over medium heat and add the ginger, galangal, lemongrass, salam leaves and lime leaves, scrunching the lime leaves in your hands as you drop them into the pot. Allow to cook until the ingredients start to smell less intense and raw, stirring occasionally, 5 to 7 minutes.
- Stir the ground coriander seeds, shallot paste mixture and tomato into the pan. Reduce the heat to low and slowly stir in the coconut milk, a little at a time, to keep the sauce from breaking. When all the coconut milk is incorporated and the mixture is gently simmering, add the chicken stock. Nestle the chicken into the pan and spoon some of the sauce over the top. Cover and cook on low heat for about 40 minutes, or until the chicken is cooked through and the dish is aromatic. You may have to adjust the heat to keep the mixture at a gentle simmer. (Do not boil.) Season to taste with salt. Before serving, remove the galangal, ginger, lemongrass, salam and makrut leaves. Serve with rice.
Nutrition Facts : @context http, Calories 765, UnsaturatedFat 25 grams, Carbohydrate 28 grams, Fat 53 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 24 grams, Sodium 1017 milligrams, Sugar 7 grams, TransFat 0 grams
INDONESIAN-STYLE BREAST OF CHICKEN
Provided by Pierre Franey
Categories dinner, easy, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the chicken in a mixing bowl. Add salt, pepper, soy sauce, honey, lemon juice, cumin, cayenne, turmeric, coriander and garlic. Blend well so that the pieces are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
- Heat the oil in a skillet large enough to hold the pieces in one layer without crowding. Over medium heat, add the pieces of chicken and cook until browned on one side. Turn the pieces and reduce the heat to medium high. Cook until done. Total cooking time is about 10 minutes. After the pieces are cooked, transfer them to paper towels and keep them in a warm place. Serve hot.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 1 gram, Sodium 385 milligrams, Sugar 1 gram, TransFat 0 grams
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- Pat down the chicken thighs with a paper towel and sprinkle the chicken breasts with a pinch of salt on both sides.
- STOVE TOP: Heat a large cast iron skillet over medium high heat. Add the chicken thighs to the skillet facing the skin side down and allow it to sear for 5-7 minutes or until the skin gets nice and crispy. Flip the chicken and continue cooking for 20-28 minutes (flipping every few minutes) or until the chicken cooks completely through.
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