Dinner · Advanced
Ayam Percik
Malaysian-style roasted chicken thighs with a reduced coconut-shallot spice sauce. Cook the sauce before coating the chicken; optional overnight marinating is not included in the shown time.
- Protein
- 36.38g
- Energy
- 426.87 kcal
- Carbs
- 24.47g
- Fat
- 21.78g
- Time
- 85 min
- Serves
- 6
What you need
Ingredients
Measured for 6 servings.
- 960 g (6 boneless pieces)Chicken Thighs
- 560 g (about 16)Shallots
- 30 gGinger
- 30 gGarlic Clove
- 16 gCayenne Pepper
- 12 gTurmeric
- 3 gCumin
- 3 gGround Coriander
- 3 gGround Fennel Seed
- 30 mlLemon Juice
- 400 mlCanned Coconut Milk
- 4 gSugar
- 240 mlWater
Make it
Method
Pat 960 g boneless chicken thighs dry. Finely chop or blend 560 g shallots, 30 g ginger and 30 g garlic with 16 g cayenne, 12 g turmeric and 3 g each cumin, ground coriander and ground fennel. Keep raw chicken and sauce tools separate.
Stir the spice paste in a wide nonstick pan over medium-low heat for about 10 minutes, adding spoonfuls from the measured 240 ml water if it catches. Add 400 ml canned coconut milk, the remaining water, 30 ml lemon juice and 4 g sugar; simmer 10–15 minutes until thick enough to coat a spoon.
Heat the oven to 220°C (200°C fan). Put a little sauce in a lined shallow tray, place the chicken on top and coat with the rest. Roast about 35–40 minutes, turning once and spooning pan sauce over it; lower the heat if the sauce darkens too fast.
Check the thickest thigh with a clean thermometer: it must reach at least 74°C. Rest 5 minutes and share the six pieces and sauce among six plates. Rice is optional and is not included in the displayed nutrition.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 36.38g
- Carbs
- 24.47g
- Fat
- 21.78g
- Energy
- 426.87 kcal
