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 Indonesian - Ayam Cincane (Kalimantan)
adapted from The Exotic Kitchens of Indonesia by Copeland Marks
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Description
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Ingredients
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- 3 Large Macadamia Nuts
- 2 Large Shallot -- sliced
- 1 Clove Garlic -- sliced
- 1 Teaspoon Shrimp Paste
- 1/2 Inch Ginger Root -- sliced
- 1 Teaspoon Salt
- 4 Large Red Chiles -- sliced
- 1 Tablespoon Olive Oil
- 1 Cup Coconut Milk
- 1 Tablespoon Brown Sugar
- 3 Pounds Chicken -- cut into 8 pieces
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Directions
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In food processor, chop nuts and then add shallots, garlic, shrimp paste, ginger, salt and chiles. Make into a paste. Heat oil in skillet and stir-fry the paste over moderate heat for 2 minutes. Add coconut milk and sugar. Cook for 5 minutes. Add chicken and cook, covered , for 20 minutes. Put chicken and sauce into a baking dish and bake , uncovered, in 375 degree oven for 15 minutes or until brown on top. Serve over rice.
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Serves
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6
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Time to Make
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0:00
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