Indonesian Spiced Chicken

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Indonesian Spiced Chicken


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

Method
In blender container, place shallots, garlic, tamarind nectar, lemon juice and salt; blend until smooth, about 1 minute. In non-stick fry pan 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.

Recipe Courtesy of The National Chicken Council/U.S. Poultry & Egg Association.