Balinese Roasted Chicken Recipes

BALINESE ROASTED CHICKEN

Balinese Roasted Chicken image

Make and share this Balinese Roasted Chicken recipe from Food.com.

Provided by Member 610488

Categories Chicken Thigh & Leg

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

10 garlic cloves, peeled halved
1 piece fresh ginger, peeled coarsely chopped (2 inches)
3/4 cup shallot, coarsely chopped
3 small Thai red chili peppers or 3 serrano peppers, coarsely chopped
2 teaspoons ground turmeric
2 tablespoons coconut oil
6 chicken thighs
6 chicken drumsticks
4 medium limes, quartered
6 fresh kaffir lime leaves
salt & freshly ground black pepper, to taste
fresh parsley leaves (garnish)

Steps:

Combine the garlic, ginger, shallots, chiles, and turmeric in a food processor and pulse until the mixture is finely chopped.
Melt the coconut oil in a 10- to 12-inch heavy frying pan over medium heat. Add the chile mixture and cook, stirring frequently, until fragrant and softened, about 2 minutes. Remove the pan from heat and let cool completely.
Place the chicken pieces in a 3-quart baking dish. Squeeze the limes over the chicken and toss to coat.
Add the cooked chile mixture, the whole lime leaves, 2 tsp salt, and 1/2 tsp pepper, and using your hands, rub the mixture into the chicken until well coated. Cover the dish with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.
Remove the chicken from the refrigerator and let stand at room temperature for 30 minutes.
Arrange a rack in the top third of the oven and heat the oven to 350 degrees F. Bake the chicken, uncovered, until tender (45-50 minutes) Remove from the oven and let stand for 10 minutes. Remove the lime leaves and garnish with parsley leaves before serving.

Nutrition Facts : Calories 400, Fat 25.5, SaturatedFat 9.7, Cholesterol 138.1, Sodium 138.1, Carbohydrate 11.8, Fiber 1.8, Sugar 1.8, Protein 31.8

AUTHENTIC BALINESE INDONESIAN SATAY CHICKEN

Authentic Balinese Indonesian Satay Chicken image

This is amazing! I got this recipe from a lady I met on my honeymoon in Bali. It's Indonesian home cooking so it's more authentic than the Satay you could try in the restaurants. To make this dish quicker to prepare, you could use unsalted peanut butter instead of roasting and peeling the peanuts. Oh and if you don't like your food spicy, use only 1 chilie or omit them all together. Enjoy!

Provided by Natalia 3

Categories Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

500 g cubed chicken breasts
24 bamboo skewers
2 teaspoons tamarind paste
2 tablespoons warm water
3 garlic cloves
4 peeled shallots
1 teaspoon coriander seed
1/4 cumin seed
1/2 teaspoon salt
1 1/2 tablespoons oil (groundnut or sunflower oil will do)
2 tablespoons oil
3 red finger-length chilies
3 garlic cloves, minced
200 g unsalted peanuts, dry roasted and skinned
1/2 teaspoon salt
3 tablespoons palm sugar or 3 tablespoons brown sugar
250 ml hot water

Steps:

Mix the marinade ingredients (tamarind pulp through oil), add chicken and set aside to marinade for at least 20 minutes.
To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce.
Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad.

Nutrition Facts : Calories 703.2, Fat 51.7, SaturatedFat 9.4, Cholesterol 80, Sodium 673.9, Carbohydrate 29.6, Fiber 3.6, Sugar 11.9, Protein 35.4

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