Name: Ayam Percik
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 6 Chicken Thighs; 16 Challots; 1 1/2 Ginger; 6 Garlic Clove; 8 Cayenne Pepper; 2 tbs Turmeric; 1 1/2 Cumin; 1 1/2 Coriander; 1 1/2 Fennel; 2 tbs Tamarind Paste; 1 can Coconut Milk; 1 tsp Sugar; 1 cup Water

Chicken

4 servings

513 cal/serving

Instructions

Step 1

Blend shallots, ginger, garlic, cayenne, turmeric, cumin, coriander and fennel until smooth

ChallotsGingerGarlic CloveCayenne PepperTurmericCuminCorianderFennel

Step 2

Fry the spice paste in a skillet over medium heat until fragrant, stirring and adding water or oil 1 tablespoon at a time if it becomes dry

Step 3

Add tamarind paste, coconut milk, water and sugar to the fried paste; bring to a boil, then simmer on medium-low for 10 minutes to make the marinade

Tamarind PasteCoconut MilkWaterSugar

Step 4

Cool the marinade, pour it over the chicken and marinate overnight to two days

Chicken Thighs

Step 5

Preheat the oven to 425 F

Step 6

Remove the chicken from the marinade; spoon the marinade onto a greased baking sheet, lay the chicken on top so it covers the sauce, spread remaining marinade on the chicken and roast 35-45 minutes until the thickest part reaches 175 F

Chicken Thighs

Step 7

Let the chicken rest for 5 minutes

Chicken Thighs

Step 8

Brush the chicken with oil and serve with the sauce over steamed rice

Chicken Thighs