Indonesian Chicken

Name: Indonesian Chicken
Ingredients: 1 tablespoon vegetable oil; 3 lbs bone-in chicken breasts; 2 onions, sliced; 4 cloves garlic, minced; 1 tablespoon minced ginger; 1 teaspoon ground coriander; 1 teaspoon turmeric; 8 almonds, blanched and peeled; 1 (14 ounce) can unsweetened coconut milk; 1 stalk lemongrass, bruised and cut into 2 inch pieces (may sub 1 tbsp. lemon zest); 1 1/2 teaspoons soy sauce; 1 teaspoon brown sugar; 1 tablespoon hot chili sauce (I used sambal oelek); hot cooked rice (I like jasmine rice)

14 ingredients

12 steps

Ingredients

1 tablespoon vegetable oil
3 lbs bone-in chicken breasts
2 onions, sliced
4 cloves garlic, minced
1 tablespoon minced ginger
1 teaspoon ground coriander
1 teaspoon turmeric
8 almonds, blanched and peeled
1 (14 ounce) can unsweetened coconut milk
1 stalk lemongrass, bruised and cut into 2 inch pieces (may sub 1 tbsp. lemon zest)
1 1/2 teaspoons soy sauce
1 teaspoon brown sugar
1 tablespoon hot chili sauce (I used sambal oelek)
hot cooked rice (I like jasmine rice)

Directions

1

Brown chicken in oil in skillet over med/high heat.
2

Place chicken in crockpot with lemongrass (or lemon zest).
3

Drain all oil except 1 tbsp from pan.
4

Over medium heat, cook onions until soft.
5

Add ginger, garlic, almonds, coriander, and turmeric, cooking until spices are fragrant.
6

Stir in coconut milk.
7

Pour mixture in food processor or blender and process until smooth.
8

Pour puree over chicken in the crockpot.
9

Cover crockpot and cook on low for 6-8 hours or on high for 3-4 hours or until chicken is cooked through.
10

Using a slotted spoon, gather lemongrass from crockpot, and discard.
11

Stir together soy sauce, brown sugar, and sambal oelek in a small bowl and add to chicken.
12

Serve chicken with steamed jasmine rice, if desired.