AJAM PANIKE
BRAISED CHICKEN WITH COCONUT MILK AND SPICES (Indonesian)
4 servings
8 chicken thighs (skinless if preferred)
3 tbs. vegetable oil
1 medium chopped onion
4 chopped cloves garlic
2 tbs. ground hot red peppers (or less)
1 tsp. shrimp paste
1 tbs. brown sugar
1 tbs. lemon juice
1/2 cup chopped nuts (cashew or macademian)
1 tsp. ginger
2 cups coconut milk
salt to taste
Wash the chicken and season with garlic salt and pepper and in an open dish bake in oven at 350° for 30 minutes.
Brown the onion, garlic and shrimp paste in oil and add remaining ingredient, add coconut milk and let simmer for five minutes and poor over chicken and bake for 20 minutes covered remove cover and bake for 5 minutes longer until sauce thickens.
(remove drippings if desired)
Recipe courtesy of Frank Rugebregt
Frank was born in Blitar, Indonesia and now lives in California
www.rugebregt.com
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