- 6 pieces of chicken thigh with bone, skins on
- 1 small onion – finely diced
- 4 eschalots – finely diced
- 3 red chili
- 1 finger of ginger – finely grated
- small slice of fresh coconut – finely grated
- 1/4 lemon zest – finely grated
- 1 tbs ground turmeric
- coconut oil
- cooking oil
- salt
- Marinate the chicken thighs the night before with turmeric, coconut oil and salt.
- The next day, mix the finely diced onion, eschalots, chili, salt, grated ginger and a dash of cooking oil into a mortar and pestle and grind into a semi coarse paste.
- Fry the paste on medium heat until golden then rest the chicken pieces on top with skin down.
- Turn the pieces after a few minutes and repeat until fully cooked.
- Grate some fresh coconut and lemon zest on the chicken pieces.
- Serve with rice and freshly chopped chili.
This entry was posted in Mains, The DIshes and tagged ayam, chicken, eschalot, grilled, indonesian, panggang, turmeric. Bookmark the permalink.
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