Ayam Percik

Method13 steps

1. 1

   Step 1: Deseed the 8 dried cayenne chilies and soak them in hot water until softened, then drain away that soaking water.

   Uses 8 dried cayenne chilies to deseed and soften · Hot soaking water; amount unspecified and discarded

2. 2

   Step 2: Blend the drained softened chilies with the 16 peeled shallots, one 1½-inch ginger piece, one 1½-inch galangal piece, 6 peeled garlic cloves, 2 tsp turmeric powder, 1½ tsp each ground cumin, coriander (1½ tsp) and fennel (1½ tsp), ½ tsp fenugreek powder, white parts of 5 lemongrass stalks, and either the 8 candlenuts OR 8 macadamias. Add the separate 1 tbsp paste sugar and ¼ cup paste oil and blend until smooth. Keep the listed teaspoon salt for the sauce stage.

   Uses All eight prepared chilies · 16 peeled short-variety shallots · One peeled 1½-inch ginger piece · One peeled 1½-inch galangal piece · 6 peeled garlic cloves · 2 tsp turmeric powder · 1½ tsp ground cumin · 1½ tsp ground coriander

3. 3

   Step 3: Fry the complete prepared spice paste in a skillet over medium heat for about 10 minutes until fragrant, stirring and watching so it does not burn. Reduce the heat if needed. Only if the paste dries, add separate extra water OR extra oil 1 tbsp at a time; add only enough to keep it from drying out.

   Check fragrant spice paste · 10 minUses All prepared spice paste · Extra frying water only if needed, 1 tbsp at a time; total unspecified · Extra frying oil only if needed, 1 tbsp at a time; total unspecified

4. 4

   Step 4: Add the optional 3 whole cloves and 2 green cardamom pods to the fragrant paste, along with the 2 tbsp seedless tamarind pulp, one 13 oz can thick coconut milk, separate 1 cup sauce water, separate 1 tsp sauce sugar and the listed 1 tsp salt. Bring the complete mixture to the boil.

   Uses All fragrant cooked paste · 3 whole cloves, optional · 2 green cardamom pods, optional · 2 tbsp seedless tamarind pulp · One 13 oz can thick coconut milk · Separate 1 cup sauce water · Separate 1 tsp sugar for sauce · Listed 1 tsp salt used once in sauce

5. 5

   Step 5: Lower the boiling sauce to medium-low heat and simmer for 10 minutes, stirring occasionally, until slightly reduced.

   Reduce coconut spice sauce · 10 minUses Complete sauce before marinating

6. 6

   Step 6: Taste the cooked sauce before it contacts raw chicken and adjust with a little separate extra salt only if needed. Do not taste it again once raw chicken has been added.

   Uses Complete cooked sauce · Extra salt only if needed; amount unspecified

7. 7

   Step 7: Cool the complete cooked sauce before combining it with raw chicken. Use a shallow container and refrigerate as needed; the source gives no exact cooling duration.

   Uses All sauce to cool before marinating

8. 8

   Step 8: Put all 6 chicken thighs into a covered suitable container with the complete cooled sauce. Refrigerate to marinate overnight, up to 2 days. This long refrigeration period is required and is excluded from the cooking-time guide.

   Uses All 6 raw chicken thighs · Complete cooled sauce for marinating

9. 9

   Step 9: When ready to cook, heat the oven to 425°F (about 220°C). Line a baking sheet with foil.

10. 10

    Step 10: Remove the marinated chicken thighs from their sauce. Spoon some of that same raw-contact marinade onto the lined tray, lay all six marinated thighs over it so they cover the sauce, and spread the remaining marinade over the chicken. Keep exposed sauce to a minimum so it does not burn. All this marinade will cook on the tray; reserve none as an uncooked serving sauce.

    Uses All six marinated thighs · Complete original marinade split below and over chicken; shares unspecified

11. 11

    Step 11: Roast the prepared chicken-and-sauce tray for about 35–45 minutes, checking at 35. Continue until a thermometer in the thickest part of each thigh, away from bone, reads at least 175°F (about 80°C). The sauce served with it must be the sauce cooked on this tray, not raw-contact marinade held aside.

    Check roast chicken temperature · 35 minUses Complete prepared roasting tray

12. 12

    Step 12: Let the fully cooked chicken rest for 5 minutes. After resting, brush with a little separate finishing oil if desired; its amount is unspecified.

    Rest cooked chicken · 5 minUses All six fully cooked thighs · A little separate final brushing oil, if desired; amount unspecified

13. 13

    Step 13: Serve the rested roasted chicken in 6 portions with the cooked coconut-spice pan sauce and optional ready steamed rice or coconut rice. Remove or set aside any whole cloves/cardamom before eating.

    Uses All six cooked rested thighs · All sauce cooked with the chicken · Optional ready steamed or coconut rice; amount unspecified