Balinese chicken

Recipe : Balinese chicken 

(adapted from Food and Wine magazine, June 2011)

2 chicken breasts

4 garlic cloves, peeled

2 chilies

1/2 small onion, peeled and chopped

1 tbsp chopped fresh ginger

1/2 tsp turmeric powder

2 tbsp vegetable oil

salt and pepper to taste

2 bay leaves

Juice of half a lime

 

 

Whizz everything except the chicken and bay leaves together in a food processor to create a paste.

Transfer the paste to a pan and heat, stirring, over medium heat until it becomes fragrant and slightly browned, let cool.

Place the chicken onto a baking tray and rub the marinade well into both sides, (I cut some slits in the chicken also to help the marinade penetrate). Cover with clingfilm and refrigerate for as long as you can, (preferably overnight or 8 hours).

 

When you're ready to cook the chicken, remove from the fridge and allow it to come to room temperature. Place a bay leaf on top of each one. You can whack the grill (broiler) up to high and grill for around 20 minutes until cooked, (ensure the juices run clear) or grill on a barbecue or even bake in the oven.

 

Recipe : Peanut sauce. 

 (This makes a nice sauce to complement the chicken or can be used with satay or as a dipping sauce). Adapted from Weight Watchers 'New complete cookbook'.

 

3 tbsp smooth peanut butter

1 clove garlic, peeled

2 tbsp soy sauce

4 tsp sugar

2 tbsp water

1 and 1/4 tsp rice wine vinegar

1 tbsp chopped cilantro or mint

Blend everything together in a food processor and chill until needed.

 

Recipe : Cucumber and chili salad

1/4 cucumber, peeled, seeded and cut into chunks

1 small chili, seeded and sliced

2 radishes, sliced finely

1 tbsp fresh mint, chopped finely

1/4 tsp sugar

1/2 tsp white wine vinegar or fish sauce

Mix everything together in a bowl.