Chicken thighs with kangkung and spicy coconut sauce

Ingredients for 2 servings:

• 2 chicken legs, upper and lower legs
• 8 g instant chicken broth
• 300 g water
• 2 Salam leaves, frozen, from the Asian shop or dried from Amazon
• 2 kaffir lime leaves, frozen, from the Asian shop or dried from Amazon
• 2 stalks lemongrass, thick
• 10 g tamarind paste
• 100 g leaves (Kangkung leaves), alternatively fresh or frozen spinach leaves
• 200 g coconut milk, creamy
• 1 liter of frying oil
• 1 liter of water to boil the kangkung leaves
• 18 g salt
• 6 macadamia nuts
• 2 small red chili peppers
• 8 small onions, red
• 2 medium-sized garlic cloves
• 10 g galangal, fresh or frozen
• 10 g ginger, fresh or frozen
• 10 g turmeric, fresh or frozen
• 4 tbsp oil
• 2 tbsp lemon juice, juice of one medium-sized lemon
• 60 g orange juice
• 1 tsp instant chicken broth
• n. B. flowers and leaves
• 2 n. B. chili pepper(s), red
• 1 ball of white rice, cooked
• 2 jackfruit, halved, fresh or from the can

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Recipe from Lombok, Indonesia, original title: Ayam kangkung dan santan pedas

To make the spice paste, wash all the ingredients, peel them if necessary, and chop them finely. Heat a medium-sized pan, add the oil, and roast all the spice paste ingredients for three minutes. Then deglaze with the blending ingredients and simmer with the lid on for five minutes. Remove from the heat and let cool. Transfer to a blender and roughly blend on the lowest setting for 30 seconds. Then blend finely on the highest setting for two minutes. Skin the chicken thighs, separate the upper and lower legs at the joint, and remove any fat. Rinse the thighs. Trim the tough root stem from the lemongrass. Remove the brown leaves. Wash and use only the bottom third. Bring the water to a boil, dissolve the chicken stock, and add the washed kaffir lime and salam leaves. Dilute the tamarind paste with a little of the cooking water and add it to the cooking water. Heat the frying oil very hot and briefly brown the chicken thighs in batches. DO NOT fry! Add the chicken thighs and lemongrass to the cooking water and bring the water back to a boil. Mix in the spice paste. Reduce the heat to low and simmer with the lid on for 30 minutes. Skim off half of the cooking water. Discard the kaffir and salam leaves and lemongrass and use them for garnishing. Add the coconut milk and simmer for another 10 minutes, stirring occasionally. In a 3-liter pot, bring one liter of water with the 18 g of salt to a boil. Add the washed kangkung leaves and press them into the cooking water. After at most one minute, strain the leaves and rinse them with cold water. Arrange on serving plates and drizzle with a little coconut sauce. Add the chicken thighs. Serve immediately, hot. White rice and pieces of jackfruit are common side dishes.