Wednesday, January 7, 2015

Bali and it's fabulous spicy chicken dish! kitchen! kitchen!

Spicy Chicken Over Rice
I am really trying hard to keep up with my blog on a regular basis. So, enough excuses, here is my version of a Spicy Balinese Chicken dish as inspired by my niece Catherine. She is a great cook and we constantly rattle off ideas and recipes. With a bit of tweaking I came up with this fabulous and aromatic dish! Don't get thrown off with the recipe and the long and "wordy" instruction. I assure you that as soon as you have all the ingredients gathered up and ready everything will be breezy and balmy just like being in Bali.

'Tis an ill cook that cannot lick his own fingers"....Shakespeare

Here's what you need:

Kaffir leaves (these are lime leaves -most important ingredient - available in any Asian or Indian gourmet store either fresh or in the frozen section)....bay leaf is a substitute if you must ( but Kaffir leaves really "make" this dish). Kaffir leaves could also be ordered online at
12 medium cloves garlic, peeled and roughly chopped or halved
1 - ginger about 2" long peeled and roughly chopped
1 large sweet onion or 1 cup shallots - roughly chopped
2-3 red chiles or jalapeno or serrano roughly chopped
OR: reconstituted dried chiles
2 tsp. ground turmeric
4 limes/lemons -juice and zest
2 tbs. coconut oil
1-1/2 lbs of chicken thighs
1- 1/2 lbs. of chicken wingettes or drumsticks
10 or more kaffir leaves -
Kosher salt and freshly ground black pepper
Chopped Cilantro for garnish

What to do next....
Combine the garlic, ginger, onions, in a food processor and pulse until the mixture is finely chopped and pasty.
In a pan heat the coconut oil over medium heat and add the chile mixture paste, add the turmeric and cook, stirring constantly until fragrant and softened. Season with salt and pepper. Let cool completely.
In the meantime, place the chicken pieces in a baking dish; squeeze the lime or lemon juice all over and zest from the lime; salt and pepper and toss to coat. Add the cooled, cooked chile paste and KAFFIR LEAVES (tear up the leaves to get the intense fragrance). With your hands, rub the mixture into the chicken until well coated. (cut a small piece of the chicken meat and microwaved to taste and correct the seasoning) - Cover and refrigerate for at least 3 hours or overnight.
Remove from the refrigerator and let stand at room temperature for about 30 minutes.
Put the oven rack in the top third of the oven and preheat it to 350F.
Bake the chicken uncovered, until tender and cooked (should register at 180F on the meat thermometer)
for about 50 minutes. To reduce the sauce and more browning - lower the temperature at 195F for another 20-30 minutes.
Garnish with chopped cilantro and serve with cooked jasmine rice and the sauce on the side.
Suggestion: On a separate pan add the cooked jasmine rice and coat with the sauce before serving as a side dish.