Recipe

Indonesian-style Chicken With Spicy Peanut Sauce Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 6 months, 1 week ago This is an adapted recipe of Sara Moulton. I will give her recipe but also show you my changes, which include a few extra ingredients and short-cutting the cooking process. You can sub white-meat pieces if you want but the dark meat pieces have ext... More Prep:150m Cook:40m Servings:4	Lunasea
	chicken soysauce honey garlic ginger coriander curry

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Ingredients

For the chicken:

8 large chicken thighs, about 2 1/2 pounds (NOTE: I often remove the skins)

Kosher salt and freshly ground pepper to taste

1/4 cup vegetable oil, preferably peanut oil (NOTE: Regardless of the oil you use, I sub half sesame oil here for extra flavor - it's great)

1/4 soy sauce

2 tbsp. honey

2 garlic cloves, minced (NOTE: I often use up to 4 cloves here because I love garlic)

One 2-inch piece fresh ginger, peeled and minced

1 tbsp. toasted coriander (Spread them over the bottom of a small skillet over medium-high heat and toss or stir them until dark brown and fragrant, 3-5 minutes. Transfer to plate to cool, then grind in a small grinder or mortar and pestle. If you use pre-ground coriander, heat it a bit in a pan first and cool....it makes the taste better.)

1/4 tsp. curry powder

1/4 tsp. cayenne pepper

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MY ADAPTATIONS to the marinade and Optional:

3-4 chopped scallions

1/2 cup cilantro

1/4 cup hoisin sauce

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2 tbsp. unsalted butter (if you're browning the chicken on the stovetop before going into the oven)

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For the peanut sauce (Can use your favorite bottled, but this is good):

3/4 cup peanut butter (creamy or chunky, your preference)

1/2 cup hoisin sauce

2 tbsp. fresh lime juice

1 tbsp. soy sauce

2 tsp. sesame oil

One 1-inch piece of fresh ginger, peeled and minced

Pinch of crushed red pepper flakes

Directions

To prepare the chicken, trim the thighs of excess fat and use a sharp knife to score. Cut through the skin, deep into the flesh, at 1/2-inch intervals.

Season chicken with salt and pepper.

Whisk 2 tbsp. of the oil, soy sauce, honey, garlic, ginger, ground coriander seeds, cayenne, curry powder and the OPTIONAL scallions, cilantro and hosin sauce in a small bowl.

Transfer to a large zip bag.

Place thighs in the marinade and marinate at room temperature for 1 hour or in the refrigerator for 2-3 hours. (The longer time in the fridge works best for me.)

Shake the sealed bag from time to time to disturibute the marinade evenly.

Preheat oven to 400 F.

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NOTE: I now skip the following browing step before baking, but I've made it both ways -so do what you feel best. I find straight-to-the-oven gives the chicken plenty of browning and caramelization without the browning step.

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Remove the chicken from the marinade and shake most of the marinade off.

Melt butter with the remaining 2 tbsp. of oil in a large ovenproof skillet over medium-high heat.

Add thighs and cook until browned, 3-4 minutes per side. Pour off fat, leave thighs in skillet and transfer to the oven.

Bake, uncovered, turning once, until fork inserted near the bone easily enters the flesh, about 25 minutes.

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NOTE: If skipping the above stove-top browning process - put chicken in oiled (can use PAM) oven-proof skillet and put straight into the oven, turning mid-way. Cook chicken for about 35-40 minutes in oven.

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To prepare the peanut sauce: combine the peanut butter, hoisin, lime juice, soy sauce, sesame oil, ginger and pepper flakes in a blender and pour in 1/2 cup water and blend until smooth.

NOTE: You can blend this well by hand with a whisk and you may need to add more water to the peanut sauce to get the consistency you desire. It's pretty thick, as is....but yummy.

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Arrange the thighs on a large warmed platter. Drizzle on a small amount of the sauce and serve the rest on the side

Optional: Sprinkle extra chopped cilantro over the top.

Serves 4.

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