INDONESIAN GINGER CHICKEN
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
ERIN'S INDONESIAN CHICKEN
This is an all time favorite that has lasted me from grade school through adulthood. I've served it to just about everyone I know and have received nothing but rave reviews!
Provided by ERINPETERSON
Categories World Cuisine Recipes Asian Indonesian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
- Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
- Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
- Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 58.1 g, Cholesterol 59.4 mg, Fat 18.6 g, Fiber 6.4 g, Protein 35.4 g, SaturatedFat 3.8 g, Sodium 322 mg, Sugar 7.8 g
INDONESIAN SATAY
This is an original Indonesian satay. I send it from a long way. Hope all over the world, readers can enjoy it.
Provided by Bunda Estherlita Suryoputro
Categories World Cuisine Recipes Asian Indonesian
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
- Preheat the grill for high heat.
- Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
- Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 11.8 g, Cholesterol 67.1 mg, Fat 18.2 g, Fiber 2.2 g, Protein 30.8 g, SaturatedFat 3.3 g, Sodium 957.1 mg, Sugar 6.9 g
INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)
I'm Indonesian but I live in Spain. I'd like to share with you my recipe of satay ayam. It has helped me a lot to overcome my homesickness. I hope this dish will be one of your favorite Asian dishes. You will not be able to resist the sweet and salty taste of the peanut sauce!
Provided by lenakurniasih
Categories World Cuisine Recipes Asian Indonesian
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
- Soak wooden skewers in water to prevent burning during cooking.
- Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
- Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
- Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.
Nutrition Facts : Calories 325.7 calories, Carbohydrate 8.9 g, Cholesterol 70.1 mg, Fat 21.8 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 1338.9 mg, Sugar 5.4 g
INDIAN-FLAVORED CHICKEN THIGHS
This is an Indian-flavored dish, which is different from normal Indian curried chicken recipes in that it doesn't contain yogurt. This is good with rice, beans, or lentils. I like to make dahl, an Indian lentil side dish with this.
Provided by Nathan Westlake
Categories Chicken Thighs
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Cut chicken thighs in half.
- Coat a large frying pan with cooking oil. Add chicken, onion, garlic, and ginger; cook over medium-high heat, stirring frequently, until onion is translucent and chicken is slightly seared on the outside, 5 to 10 minutes.
- Mix in green beans, honey, lemon juice, garam masala, salt, and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Stir in spinach and cook until wilted, about 2 minutes. Garnish with mint leaves and serve.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 20.7 g, Cholesterol 136.8 mg, Fat 18.7 g, Fiber 6 g, Protein 41.5 g, SaturatedFat 4.7 g, Sodium 436.5 mg, Sugar 8.9 g
INDONESIAN GINGER CHICKEN
I have never made this without being rewarded with wonderful compliments, followed by adamant demands for the recipe. I got it from my friend Michaela, after adamantly demanding it myself! If making wings with the marinade, simply cook on a baking sheet after you take it out of the fridge.
Provided by Pippy
Categories Chicken
Time P1DT1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat honey, soy sauce, garlic and ginger in small saucepan on medium heat for five minutes.
- Place chicken, skin side down, in appropriately sized casserole.
- Pour marinade over chicken and refrigerate overnight or for at LEAST 4 hours.
- Preheat oven to 350.
- Cook chicken, covered, for 30 minutes.
- Uncover, turn chicken pieces over, increase heat to 375, and cook for 30-40 minutes longer, basting occasionally.
- Make sure that the sauce does not cover chicken, and only reaches about halfway up.
- This will let the skin get crispy and gorgeously dark.
- I love this with rice (cooked with vegetable stock), fresh cilantro and lime juice, and mango salad (recipe posted).
- To freeze: Place chicken and sauce ingredients in a large freezer bag. Seal, label and freeze.
- To serve: Thaw in fridge and proceed with cooking directions.
INDONESIAN-STYLE CHICKEN CURRY
Another find from my favourite paper, Weekly Times. I used chicken breast's as the family do not like chicken thigh. This curry is not too hot or spicy, with a beautiful sauce that clings to the chicken. This is a great meal to serve with rice.
Provided by Tisme
Categories Curries
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary.
- Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
- Cook, stirring frequently, until fragrant, 5-7 minutes.
- Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
- Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
- Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
- Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
- Add the remaining coconut milk; cook for 2 minutes.
- Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.
INDONESIAN LIME AND WINE CHICKEN THIGHS
This is a spicy but not too spicy recipe that is charged with flavor. You can increase or decrease the heat by adding more or taking away some of the chile flakes. Do not be put off by a seeminly long list of ingredients most are part of the spice mix and I'll bet you have them already at home. If you want your chicken to stay crisp after cooking it just keep it hot in the oven. I like to return it to the sauce and simmer for 5 minutes keeping the top side of the chicken above the sauce line. Serve with rice or noodles N.B. Panko is a product from Thailand.
Provided by Bergy
Categories Poultry
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Pour 1/4 cup of wine over the raisins to plump them.
- Whisk the egg and water together.
- Mix Panko crumbs with 1 tsp chili.
- Dip the cut thighs first in the egg mixture then the crumbs making sure they are well coated, dip twice if necessary.
- Heat oil in a large skillet, turn heat to medium and slowly fry the chicken until golden on both side apprx 7 minutes per side - do not burn.
- Remove from skillet and keep warm.
- In the same pan saute the onions for 5 minutes, add tomatoes continue cooking for a further 5 minutes.
- While the onions/tomatoes are cooking mix together: cardamon,lime zest, cinnamon, coriander, finely chopped garlic, 1/2 tsp chili flakes, coconut & brown sugar, mix well.
- Add spice mixture to the tomato/onion in the pan.
- Add raisins in the wine and the lime juice.
- Simmer until the wine has almost evaporated, add remaining 1/4 cup wine, when the sauce is heated you may either return the chicken to the pan and simmer for 5 minutes or place the hot chicken pieces on a platter and surround with the sauce.
Nutrition Facts : Calories 488.8, Fat 22.7, SaturatedFat 7.9, Cholesterol 138.8, Sodium 325.7, Carbohydrate 40, Fiber 4.6, Sugar 14.5, Protein 27.5
DIJON CHICKEN THIGHS
The star of this chicken thigh recipe might just possibly be the luxurious cream sauce.
Provided by thedailygourmet
Categories Baked Chicken Thighs
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
- Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
- Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
- Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
- Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Add thyme to the reserved sauce, and spoon over chicken thighs to serve.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 11.3 g, Cholesterol 113.9 mg, Fat 26.7 g, Fiber 0.4 g, Protein 17.1 g, SaturatedFat 12.3 g, Sodium 466 mg, Sugar 1.8 g
More about "indonesion chicken thighs recipes"
INDONESIAN CHICKEN - THE MOUNTAIN KITCHEN
From themountainkitchen.com
Reviews 3Category Main CourseCuisine American, AsianTotal Time 1 hr
- Mix the ingredients above with a whisk. Pour over the chicken inside of a zip top bag. Marinate in the refrigerator overnight.
- Pour ingredients and chicken out into an oven safe baking dish. Place the preheated oven for 30 to 45 minutes or until chicken is cooked through.
OUR 36 BEST CHICKEN THIGH RECIPES | FOOD & WINE
From foodandwine.com
SATAY CHICKEN WITH PEANUT SAUCE (INDONESIAN/BALI)
From recipetineats.com
THAI CHICKEN THIGHS - DAMN DELICIOUS
From damndelicious.net
8 DELICIOUS INDONESIAN TRADITIONAL CHICKEN DISHES
From factsofindonesia.com
POPULAR INDIAN CHICKEN DISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
INDONESIAN FOOD: 11 TRADITIONAL DISHES YOU SHOULD EAT
From rainforestcruises.com
INDONESIAN HONEY GARLIC CHICKEN RECIPE | LITTLE SPICE JAR
From littlespicejar.com
10 MOST POPULAR INDONESIAN CHICKEN DISHES - TASTEATLAS
From tasteatlas.com
10 BEST INDIAN CHICKEN THIGHS RECIPES - YUMMLY
From yummly.com
BEST INDONESIAN CHICKEN RECIPES – RECIPES INDONESIA
From recipesindonesia.com
TANDOORI-BAKED CHICKEN THIGHS - FOOD NETWORK CANADA
From foodnetwork.ca
CHICKEN THIGH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
EASIEST INDONESIAN DISH TO MAKE AT HOME! AYAM BAKAR: INDONESIAN …
From youtube.com
INDONESIAN GRILLED CHICKEN THIGHS WITH MANGO-PEANUT SALSA
From inspired2cook.com
CILANTRO LIME CHICKEN THIGHS - DAMN DELICIOUS
From damndelicious.net
10 MOST POPULAR INDONESIAN POULTRY DISHES - TASTEATLAS
From tasteatlas.com
INDONESIAN LIME AND WINE CHICKEN THIGHS - DAIRY FREE RECIPES
From fooddiez.com
BEST INDONESIAN GINGER CHICKEN RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
10 BEST INDIAN BAKED CHICKEN THIGHS RECIPES - YUMMLY
From yummly.com
DAN-O’S CHICKEN THIGHS RECIPE
From danosseasoning.com
5 INGREDIENT STICKY HONEY INDONESIAN CHICKEN - DINNER, THEN DESSERT
From dinnerthendessert.com
INDONESION CHICKEN THIGHS RECIPE - FOOD.COM
From food.com
INDONESIAN GRILLED CHICKEN THIGHS WITH MANGO-PEANUT SALSA
From finecooking.com
CHICKEN THIGHS IN INDONESIAN TRANSLATION
From tr-ex.me
INDONESIAN CHICKEN RECIPE | MYRECIPES
From myrecipes.com
FOOD API: INDONESIAN GRILLED CHICKEN THIGHS WITH MANGO-PEANUT …
From myfoodapi.blogspot.com
INDONESIAN CHICKEN IN PEANUT SAUCE | CANADIAN LIVING
From canadianliving.com
ASIAN CHICKEN THIGHS – QUICK AND EASY OVEN BAKED RECIPE
From tasteasianfood.com
INDONESIAN GRILLED SAMBAL CHICKEN | FEASTING AT HOME
From feastingathome.com
INDONESIAN YELLOW GRILLED CHICKEN LEGS | CHICKEN.CA
From chicken.ca
ONE POT OPOR AYAM ROAST CHICKEN THIGHS - ASIAN FOOD NETWORK
From asianfoodnetwork.com
INDONESION CHICKEN THIGHS RECIPE - WEBETUTORIAL
From webetutorial.com
CHICKEN RENDANG (THE BEST AND AUTHENTIC RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
INDONESIAN LIME AND WINE CHICKEN THIGHS RECIPE - WEBETUTORIAL
From webetutorial.com
EASY INDONESIAN CHICKEN SATAYS WITH PEANUT SAUCE
From thedeliciousspoon.com
13 UNIQUE TYPE OF CHICKEN IN INDONESIA - FACTSOFINDONESIA.COM
From factsofindonesia.com
#weeknight #course #main-ingredient #cuisine #preparation #occasion #main-dish #indian #easy #holiday-event #dietary #high-protein #low-carb #high-in-something #low-in-something #meat #taste-mood
You'll also love