Medel
Ayam Percik
Saftiga kycklingklubbar badade i en rikt kryddad kokosmarinad, rostad tills skinnet blir sprött och karamelliserat medan köttet förblir otroligt mört. Denna malaysiska klassiker överraskar dig med varma kryddor—gurkmeja, kummin, fänkål—balanserad av den subtila syrligheten från tamarind och sötheten från kokos, vilket skapar lager av smak som smakar ännu bättre än de luktar.
⏱️120 min
🍽️4 portioner
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Blend shallots, ginger, garlic, cayenne pepper, turmeric, cumin, coriander, and fennel into a smooth spice paste.
- 2Heat the spice paste in a skillet over medium heat for 10 minutes until fragrant, adding 1 tablespoon water or oil at a time if it becomes too dry. Lower heat if needed to avoid burning.
- 3Add cloves, cardamom, tamarind paste, coconut milk, water, and sugar to the paste. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes, stirring occasionally. Taste and adjust seasoning as needed.
- 4Cool the marinade completely, then pour over chicken thighs and refrigerate overnight or up to 2 days.
- 5Preheat oven to 220°C (425°F).
- 6Remove chicken from marinade. Spread marinade on a greased baking sheet, arrange chicken on top, and coat with remaining marinade. Roast for 35-45 minutes until the internal temperature of the thickest part reaches 79°C (175°F).
- 7Rest chicken for 5 minutes, brush with oil from the pan, and serve with the sauce over steamed rice.