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Balinese Grilled Chicken With Apple-Macadamia Chile Sauce |
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Serves: 4 INDONESIAAdvance Preparation: 4 to 12 hours for marinating the chicken I first tasted this sweet-spicy grilled chicken at the Amandari Resort in Ubud, Bali. It was so good I all but ate the bones. Amandari is a luxurious hotel perched on the top tier of a rice paddy. You stroll out onto your terrace and observe a method of agriculture that’s as ageless as Bali itself. The original recipe calls for wonderful-sounding exotic ingredients, including candlenuts and kencur (lesser galangal). To make the recipe more user friendly, I’ve substituted macadamia nuts and ginger, but if you can find these ingredients, by all means make the authentic recipe. And to make the recipe more health conscious, I’ve substituted vegetable oil for the original coconut oil. Tamarind water is exotic, but it’s easy to prepare and I’ve included a recipe for it in this book. Balsamic vinegar makes a readily available substitute. Serve with Balinese Yellow Rice. FOR THE CHICKEN AND MARINADE: 1/2 cup water, Tamarind (see recipe under "Ground Meet, Burgers and Sausages"), or 1/4 cup balsamic vinegar 2 tablespoons vegetable oil 2 cloves garlic, minced 1 1/2 teaspoons salt 1/2 teaspoon black pepper, freshly ground 1 chicken (3 1/2 to 4 pounds), quartered, or 4 bone-in chicken breast havles with skin FOR THE SAUCE: 2 tablespoons vegetable oil 2 shallots, minced 2 cloves garlic, minced 1 to 2 hot chilies, fresh, minced (for a milder sauce, seed the chiles) 1 tablespoon ginger, minced fresh 1/2 teaspoon turmeric, ground 5 macadamia nuts, coarsely chopped 1 apple, large Granny Smith, peeled, cored, and finely chopped 1 cup chicken broth, homemade or canned low-sodium 2 teaspoons asain fish sauce, or soy sauce, or to taste 1 teaspoon lime juice, fresh, or more to taste Salt and freshly ground black pepper, to taste Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1. Combine the Tamarind Water, oil, garlic, salt, and pepper in a large nonreactive bowl and whisk to mix. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Add the pieces to the mixture in the bowl and turn to coat. Cover and let marinate, in the refrigerator, for 4 to 12 hours (the longer the better). 2. Preheat the grill, using the two-tiered method. 3. Meanwhile, prepare the sauce. Heat the oil in a medium-size nonreactive saucepan over medium heat. Add the shallots, garlic, chile, and ginger and sauté until lightly browned, about 4 minutes. Stir in the turmeric, macadamia nuts, and apple and sauté until the apple is soft, 3 to 5 minutes. Add the broth, 2 teaspoons fish sauce, and the teaspoon of lime juice and bring to a boil. Boil, uncovered, for 3 minutes, stirring occasionally. Remove from the heat and transfer the mixture to a blender. Process to a smooth purée, then return to the pan and simmer, uncovered, over low heat until thick and richly flavored, 3 to 5 minutes longer. Remove from the heat and taste for seasoning, adding fish sauce, lime juice, and salt and pepper as necessary; the sauce should be highly seasoned. Keep warm, covered (see Note). 4. When ready to cook, oil the grill grate. Remove the chicken pieces from the marinade; discard the marinade. Arrange the pieces, skin side down, on the grate over the hotter section of the grill and cook for 3 to 5 minutes. 5. Transfer the chicken pieces to serving plates or a platter and spoon the sauce on top, to serve. Serves 4 Note: The sauce can be prepared up to 48 hours ahead of time. Refrigerate, covered, and reheat before serving. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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