Indonesian-Inspired Baked Chicken
This chicken? A saucy little overachiever. Coconutty, peanutty, spicy, messy, perfect. Better yet, it only requires one pan.
Marinade Ingredients:
- 3–4 free-range chicken Marylands
- 250ml coconut milk
- 1 tbsp Best of the Bone Turmeric & Ginger
- 1 heaped tbsp peanut butter (don’t skimp)
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp curry powder
- 2 tbsp turmeric
- 2 tsp brown sugar
- 1–2 tsp chilli flakes
- 1 red chilli, sliced
- 4 garlic cloves, sliced
- ½ cup peanuts
- 250ml water
Sambal Ingredients:
- 1 small red onion, sliced
- 1 red chilli, sliced
- ½ cup white vinegar
- 1 tsp white sugar
- Juice of ½ lime
- Salt
To Serve:
- Coriander
- Lime wedges
-
Rice (cooked in bone broth, obviously. 1 tbsp per 250ml of water)
Method:
1. Add your chicken Marylands to a large bowl. Add all marinade ingredients except the water and peanuts. Mix well to coat. Marinate as long as possible, 2+ hours is ideal but not a deal breaker. (I throw mine together before work, or prep the night before)
2. Combine all sambal ingredients in a small bowl. Stir, cover, and set aside until serving.
3. Preheat oven to 180°C fan-forced. Transfer your chicken and marinade to an oven proof pan or dish. Add the peanuts and 250ml water. Stir well, and ensure the chicken is coated with sauce. (You may need to increase the water, pending how big and deep your dish is; a skillet is ideal)
4. Bake for 40–60 minutes, depending on the size of your Marylands, until cooked through and golden.
5. Plate up in your favourite bowl, serve with rice, and top with sambal, coriander and lime.
Bone Appétit!
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