Page 116 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

1 tomato, diced

2 stalks lemongrass, tender inner part of bottom third only, finely minced

16 kaffir lime leaves or 1½ teaspoons of lime zest

4 tablespoons sambal oelek

7 tablespoons sweet soy sauce

1 teaspoon salt

1 lime, cut into wedges

1 Preheat oven to 375°F (190°C). Rinse the chicken quarters thoroughly and pat dry
with a paper towel. In a Pyrex dish or large baking sheet fully lined with aluminum,
place the chicken side by side, close together. Set aside.

2 Using a mortar and pestle or food processor, grind the garlic, shallots, and ginger
until a smooth paste is formed. Heat the oil and butter in a small pan over high heat.

Sauté the paste until it’s fragrant. Add the diced tomatoes, lemongrass, lime leaves,
chili paste, sweet soy sauce, and salt. Sauté for another 3 to 5 minutes over medium
high heat.

3 Pour the sauce evenly over the four chicken quarters, making sure to coat the entire
chicken. Also make sure that the lime leaves are tucked in between the chicken legs
and not laying on top of the surface area of the chicken. (The last ten minutes in the

oven will be under the broiler so this step is to ensure that you don’t end up with any
burnt leaves).

4 Place the chicken in the oven and bake at 375°F (190°C) for approximately 45
minutes. The chicken skin should be lightly browned and slightly crisp. After the 45
minutes, turn the oven to high broil and allow the chicken to sit under the broiler for
just about 10 minutes to crisp the skin further. Serve with wedges of lime and hot

jasmine rice.