Ayam Percik

What you need

Ingredients

Measured for 9 servings.

• 6 pcs (approx. 960 g)Chicken Thighs
• 16 pcs (approx. 560 g)Shallots
• 1.5 pcs (approx. 150 g)Ginger
• 6 pcs (approx. 30 g)Garlic Clove
• 16 gCayenne Pepper
• 12 gTurmeric
• 3 gCumin
• 15 gCoriander
• 1.5 pcs (approx. 150 g)Fennel
• 30 mlLemon Juice
• 400 mlCoconut Milk
• 4 gSugar

Make it

Method

1. 01

   Weigh and prepare all ingredients for Ayam Percik: 6 pcs (approx. 960 g) Chicken Thighs, 16 pcs (approx. 560 g) Shallots, 1.5 pcs (approx. 150 g) Ginger, 6 pcs (approx. 30 g) Garlic Clove, 16 g Cayenne Pepper, 12 g Turmeric, 3 g Cumin, 15 g Coriander, 1.5 pcs (approx. 150 g) Fennel, 30 ml Lemon Juice, 400 ml Coconut Milk, 4 g Sugar. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat the oven to 200°C. Lightly oil an ovenproof dish and arrange Chicken Thighs with the remaining ingredients in an even layer.

3. 03

   Bake on the middle rack for about 45 minutes. The centre should be hot and the top lightly coloured; rest filled dishes for 5 minutes before cutting.

4. 04

   Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.

5. 05

   Divide Ayam Percik into 9 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.