Saturday, July 2, 2011


Aromatic Chicken

1/4 c. thin-sliced onion
2 tsp salt
1 c. water
1 tbsp coriander
1 tsp pepper
1 tsp ground cumin
1/4 tsp ground clove
1/4 tsp nutmeg
1 2-inch cinnamon stick
1/4 tsp turmeric
1 slice ginger (about 1 tsp)
One 3 1/2-lb chicken, cut into frying pieces (Dan's note: or just chicken cubes, or lamb cubes)

In a blender, make a smooth sauce of the onion, salt, and 1/2 c. water. Mix the spices (not the ginger) in a dry saucepan. Toast lightly over medium for about 2 minutes. Add the onion sauce and the rest of the water (1/2 cup) to the pan, along with the ginger and the chicken pieces. Cook over medium for 45 minutes, or until the chicken is tender and half the sauce has evaporated.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo

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