My contribution to the challenge was a dish prepared in my tagine, and I made enough of this Indonesian Chicken for 2 nights.
Part of the challenge was discovering what Sambal Oelek is! It is a paste made from ground red chillis, sometimes including salt, lime or lemongrass as well. Used for adding heat to dishes without altering the other flavours.
- 1 onion quartered
- 2.5cm root ginger
- 30mls honey
- 90mls Soy sauce
- 30mls Sambal Oelek
- juice of 2 limes - as there were no fresh limes when I went shopping, I used bottled lime juice.
- 4 chicken drumsticks
- 4 chicken thighs
- 30mls Kapruka coconut oil
- 3 sweet potatoes, cut into chunks
- 1 red onion, quartered
- 2 red peppers, seeded and cut into chunks
- 2 garlic cloves, crushed
- 1 tin coconut milk
- salt and freshly ground black pepper to season
- 125mls Greek yoghurt
- handful of fresh coriander roughly chopped
- put all the ingredients into a blender and pulse into a coarse paste
- using the marinade, coat the chicken and leave to marinade for a couple of hours
- heat the coconut oil in your pan and brown the chicken pieces
- remove from the pan and set aside
- deglaze the pan with some water and add the vegetables, the chicken, the left over marinade and the coconut milk
- season with salt and pepper and cook for at least 40 minutes on a medium heat
- mix together the yoghurt and coriander and serve with the chicken on a bed of rice
Click on the links for conversions and notes.
on the second night the vegetables had made a mushy gravy and it was just as good as the first night!