Ayam Bali With Chicken Legs

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 1 tablespoon ginger, crushed
• 2 red chilies, chopped
• 4 brazil nuts, chopped (substitute cashew nuts)
• 1 tablespoon soya sauce, dark
• 5 tablespoons peanut oil
• 4 chicken legs (substitute 1 whole chicken quartered)
• 1 cup coconut milk
• 2 tablespoons lemon juice or 2 tablespoons tamarind juice
• 1/2 teaspoon salt
• 1 tablespoon sugar

Recipe

• 1 put the onion, garlic, ginger, chilies and nuts into a blender with the dark soya sauce and blend to a smooth puree.
• 2 de-skin the chicken.
• 3 let marinate the chicken in this paste for at least 2 hours.
• 4 heat the oil in a large, deep frying-pan. when it is hot, add the chicken pieces (without the marinade!) and fry until they are evenly browned.
• 5 put the chicken pieces on a plate and keep warm.
• 6 add the puree mixture to the frying-pan and stir-fry for 5 minutes.
• 7 stir in the remaining ingredients and bring to boil.
• 8 add the chicken pieces to the pan and baste them thoroughly with the liquid.
• 9 reduce the heat to low and simmer the chicken, uncovered, for 30 minutes, or until the pieces are cooked through and tender.