Ayam Percik

Ingredients

• 6chicken thighs, bone-in, skin-on
• 16shallots, peeled
• 1 1/2 tbspginger, a 1½-inch piece, peeled and roughly chopped
• 6 clovesgarlic
• 8dried red chilies (cayenne), stems removed
• 2 tbspturmeric, ground
• 1 1/2 tspground cumin
• 1 1/2 tspground coriander
• 1 1/2 tspfennel seeds, ground
• 2 tbsptamarind paste
• 1 2/3 cupscoconut milk, one standard can, full-fat
• 1 tspsugar
• 1 cupwater
• 4cloves, whole
• 4cardamom, green pods, lightly crushed
• salt, to taste

Method

1. 1

   Soak the dried chilies in hot water for 10 minutes so they blend smoothly, then drain. Blend them with the shallots, ginger, garlic, turmeric, cumin, coriander and fennel to a smooth paste, adding water a tablespoon at a time if the blades need help.

2. 2

   Heat a large skillet over medium heat, add the spice paste and fry for 10 minutes, stirring, until fragrant. Add a tablespoon of water at a time if it starts to catch — it must not burn.

3. 3

   Add the cloves, cardamom, tamarind paste, coconut milk, water, sugar and a good pinch of salt. Bring to a boil over medium-high heat, then simmer on medium-low for 10 minutes, stirring now and then, until slightly reduced. Taste for salt.

4. 4

   Let the sauce cool completely, about 30 minutes, then pour it over the chicken. Cover and marinate in the fridge overnight, or for up to two days.

5. 5

   The next day, heat the oven to 425°F.

6. 6

   Lift the chicken out of the marinade and spoon the marinade onto a greased or foil-lined baking sheet. Lay the chicken on top so it covers the sauce (exposed sauce burns), then spread any remaining marinade over the chicken.

7. 7

   Roast for 35 to 45 minutes, until the thickest part of the chicken reaches at least 175°F.

8. 8

   Rest the chicken for 5 minutes, brush it with some of the oils from the pan and serve with the sauce over steamed rice or coconut rice.

Nutrition per serving