Recipe: Indonesian Spiced Chicken

INDONESIAN SPICED CHICKEN

4 chicken drumsticks, skin removed
4 chicken thighs, skin removed
1 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup chopped shallots
1/2 teaspoon ground cinnamon
1 clove garlic
1/2 cup tamarind nectar
1/4 teaspoon ground turmeric
2 tablespoons fresh lemon juice
1 tablespoon peanut oil
1/2 teaspoon salt
1/2 teaspoon fresh grated ginger
1 teaspoon ground coriander
1/2 cup canned unsweetened coconut milk
1/2 teaspoon pepper

In blender container, place shallots, garlic, tamarind nectar, lemon juice and salt; blend until smooth, about 1 minute. In non-stick frypan over medium heat, place coriander, pepper, cumin, cloves, nutmeg, cinnamon and turmeric; cook, stirring, about 2 minutes. Add oil and stir to mix well with spices. Add chicken, turning to coat each piece with oil-spice mixture. Add ginger and cook about 2 minutes on each side. Add blender mixture, scraping pan to release pan drippings. Stir in coconut milk and continue to cook, uncovered, over medium heat, 20 minutes. Turn chicken, reduce heat to low and cook about 20 minutes more or until fork can be inserted in chicken with ease. Serve with rice.

Makes 4 servings.

Per Serving: 283 calories; 27.5 g protein; 15.6 g total fat; 8.2 g saturated fat; 8.6 g carbohydrates; 104 mg cholesterol; 414 mg sodium.

Source: National Chicken Council