Recipe For Indonesian Chicken

My contribution to the challenge was a dish prepared in my tagine, and I made enough of this Indonesian Chicken for 2 nights.

Indonesian Chicken
Indonesian Chicken

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.

Indonesian Chicken
for the marinade
  • 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.
for the chicken
  • 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
to serve:
  • 125mls Greek yoghurt
  • handful of fresh coriander roughly chopped
for the marinade
  1. put all the ingredients into a blender and pulse into a coarse paste
for the chicken
  1. using the marinade, coat the chicken and leave to marinade for a couple of hours
  2. heat the coconut oil in your pan and brown the chicken pieces
  3. remove from the pan and set aside
  4. deglaze the pan with some water and add the vegetables, the chicken, the left over marinade and the coconut milk
  5. season with salt and pepper and cook for at least 40 minutes on a medium heat
  6. 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!

Lavender and Lime Signature

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