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Indonesian   -   Ayam Cincane (Kalimantan)   adapted from The Exotic Kitchens of Indonesia by Copeland Marks

  • 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
Directions 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.
Serves 6
Time to Make 0:00

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