This baked chicken famous in East and Center of Java. The sweet and spicy combinations of sauce over baked chicken is wonderful. "Sugeng Dahar..."
1 chicken (3lb) divided into 12 parts
1 lime, juiced
4 TB oil
2 salam leaves
1/2 can coconut milk
1 stalk lemon grass, bruised and knotted
1/2 can water
1 tsp salt
Spice Paste:
8-10 bird's eye chilies
3 garlic
7 shallots
5 whole candle nuts
2 inches ginger
1 TB tamarind
1 tsp salt
Wash chicken and rub the lime juiced and salt, let stand for about 15 minutes.
While waiting for the chicken, paste the spices in the blender until smooth.
Heat the oil in a wok over medium heat. Fry the Spice Paste, add salam leaves and lemon grrass. Continue frying until fragrant without burning.
Add the chicken pieces and stir continouosly until the chicken stiff.
Pour in the coconut milk and water. Stir to combine and continue cooking until the mixture is a bit thickens.
While the chicken are cooking, preheated the oven to 400°F, prepare the baking pan and
cover with aluminum foil, brush with little bit oil. Take the chicken pieces out from the
paste mixture and place them on the prepared baking sheet. Put in the oven and bake until
the chicken no longer pink. Turn the chicken once while to get the same color on both sides if you want to.
Save some of the spice paste by cooking it thoroughly on low heat.
Brush over the chicken before serving.
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