Indonesian Spiced Chicken With Rujak Recipes

Steps:

• Note: if marinating chicken overnight, wait till a few hours before cooking chicken to prepare Rujak.
• Prepare Rujak: Peel and section the grapefruit, reserving the juice.
• Combine reserved juice with lemon juice, soy sauce, brown sugar, and chili powder.
• Add pineapple, mango, apple, and cucumber, spooning juices over the other fruits to coat.
• Cover and chill for several hours.
• Prepare the chicken: Combine onion, garlic, soy, oil, lemon juice, red pepper flakes, ginger, and black pepper.
• Place chicken pieces in plastic bag inside a deep bowl, and add marinade to bag.
• Seal bag and marinate chicken for several hours or overnight, turning bag occasionally.
• Before cooking, drain marinade; pat chicken pieces dry.
• Place marinade in a saucepan and bring to a boil; boil 5 minutes; cool slightly before using as a baste on chicken.
• Place chicken pieces, bone side down, on a grill with medium-hot coals; grill 30-35 minutes, turning often and basting with marinade the last 10 minutes.
• Serve chicken with Rujak.

Steps:

• Cut the chicken breasts roughly into 2 by 2-inch pieces. Mix together the yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper until thoroughly combined. Add chicken pieces to yogurt mixture, cover, and refrigerate at least 1 hour or as long as overnight. Bring to room temperature before cooking.
• In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook until translucent. Stir in tomato paste until evenly distributed and then add the half-and-half. Slide in the chicken and marinade, stir well, and bring mixture to a simmer. Reduce the heat so that the liquid remains at a low simmer. Cook about 15 minutes until chicken is no longer pink in the middle but still tender and moist. Serve immediately over basmati rice.