Delicious Gourmet Chicken

Ingredients for 2 servings:

• 4 chicken thighs, approx. 600 g
• 1 liter of premium quality palm oil, for frying
• 1 tbsp soy sauce, salty
• 2 tbsp soy sauce, sweet
• 1 tbsp black vinegar, Chinese
• 1 small chili pepper(s), green
• 2 m.-sized garlic cloves, fresh
• 1 tbsp sesame oil, dark
• 6 kemiri nuts, alternatively macadamia nuts
• 40 g onion(s), red, small
• 5 garlic cloves, fresh
• 1 tbsp coriander seeds
• 2 small chili peppers, green
• 2 stalks lemongrass, fresh
• 15 g ginger, fresh or frozen
• 1 tsp mace powder
• 1 tsp cardamom powder
• 1 cinnamon stick(s)
• 1 star anise
• 2 kaffir lime leaves
• 200 g orange juice
• 200 g water
• 200 g coconut milk, creamy
• 2 tbsp lemon juice
• 1 tbsp coconut palm sugar
• 2 tbsp chili sauce (Kecap Tim Ikan, see my recipes, URL attached) to taste
• 3 g instant chicken broth
• 1 tbsp, saturates glutamate, best quality (high purity)
• Marinade residue left over after marinating
• 1 small zucchini
• 1 small carrot(s)
• n. B. Chicken broth, instant, to taste
• n. B. Garlic, squeezed, to taste
• e.g. chili sauce (Kecap Tim Ikan, see my recipes, URL attached) to taste
• n. B. Coconut butter, creamy, to taste
• 1 tsp garlic, squeezed
• n. B. fried onions
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 30 minutes

Chicken thighs in coconut sauce. Recipe from Lombok, Indonesia.

For the marinade, wash the chili, slice crosswise into thin rings, and discard the stem. Trim both ends of the garlic cloves and press them into a sufficiently large bowl. Add all of the marinade ingredients and mix. Peel the skin off the chicken thighs and separate the thighs between the upper and lower legs. Rinse and add to the marinade. Mix well and marinate overnight in the refrigerator, stirring at least three times. Split the kemiri nuts lengthwise and cut the halves in half lengthwise and crosswise. Discard any old, rancid, or moldy ones (see note). Trim both ends of the onions and garlic cloves, peel, and roughly chop. Heat the coriander seeds in a small pan until fragrant. Add the kemiri nuts, onions, and garlic, and roast the onions with 1 tablespoon of the palm oil until translucent. Remove from the heat and set aside. Cut the small, green chilies crosswise into thin slices, leaving the seeds and discarding the stems (don’t worry about the heat; the coconut milk will largely neutralize it). Wash the fresh lemongrass, remove the tough stalk at the bottom, discard any brown or wilted leaves, and use only the white to light green parts. Cut these into approximately 8 cm long pieces. Remove the outer, green leaves if necessary. Gently crush the bottom half of the pieces with a hammer, leaving the stem intact. Wash, peel, and thinly slice the ginger. Combine all ingredients, from mace powder to MSG, in a sufficiently large pot (with a lid). Important: Only add half the coconut milk! Strain and dry the chicken pieces. Pour the marinade into the casserole dish. Heat a wok, add the frying oil, and heat to 200 degrees Celsius. Fry the chicken pieces in two batches for about 10 seconds until browned, then immediately add them to the casserole dish. Simmer the chicken pieces in the sambal with the lid on for 120 minutes. Stir occasionally. Meanwhile, wash the zucchini and carrot, trim both ends, and cut into decorative pieces. After 90 minutes, add the remaining coconut milk and the carrot pieces. Simmer for 10 minutes, then add the zucchini pieces. After another 5 minutes, season to taste, and the Gulai Ayam ala Delicio is ready. Divide among serving bowls, garnish, and serve. The Delicio served it as a main course with succulent yellow rice and blanched bean sprouts. Note: Kemiri nuts, like almonds and peanuts, are two-piece. The two halves are held together at the edge, similar to bean pods. You split the kemiri nuts by standing them on their edge and cutting into the top edge with a sharp knife. There is a hollow space in the center of the nut where mold likes to grow. If you see a grayish haze, it goes with the organic waste. The same goes for nuts that feel doughy when cut. Fresh Kemiri nuts smell a bit like hazelnuts and are white. Clearly yellow nuts are old, usually rancid, and should only be disposed of as organic waste.