Ayam Percik

Instructions

1. 1

   Blend Spice Paste Ingredients

   8 min

   In a blender, combine shallots, ginger, garlic, cayenne pepper, turmeric, cumin, coriander, fennel, and tamarind paste. Blend these ingredients at high speed until the mixture is smooth and well combined, resembling a thick paste. This will form the flavorful base for your marinade.

2. 2

   Cook the Spice Paste

   22 min

   Transfer the blended spice paste to a skillet and place it over medium heat. Cook for approximately 10 minutes, stirring frequently to prevent sticking and burning; the paste should become fragrant and slightly darker in color. If it starts to dry out, add water or oil one tablespoon at a time to maintain a smooth consistency.

3. 3

   Prepare Coconut Sauce

   11 min

   Once the spice paste is aromatic, add coconut milk, water, sugar, and a pinch of salt into the skillet. Increase the heat to bring this mixture to a gentle boil, then reduce it to a simmer for about 10 minutes, stirring occasionally to combine flavors. Taste and adjust the seasoning if needed; remember that the bitterness will mellow during roasting.

4. 4

   Marinate Chicken Thighs

   5 min

   Allow the prepared marinade to cool down to room temperature before using it. Pour the cooled marinade over the chicken thighs in a container, ensuring they are well coated. Cover and refrigerate for at least overnight, or up to two days for maximum flavor infusion.

5. 5

   Preheat Oven

   1 min

   Set your oven temperature to 425°F (220°C) and allow it to preheat fully. This temperature is ideal for roasting the chicken to achieve a crispy exterior while keeping it juicy inside.

6. 6

   Arrange Chicken for Roasting

   18 min

   Take the marinated chicken out of the fridge and remove it from the marinade, reserving the marinade for later use. Place the chicken thighs on a greased or lined baking sheet, ensuring they are spread out and covered completely by the marinade. Brush any remaining marinade generously over the chicken to enhance flavor during cooking.

7. 7

   Roast Chicken Thighs

   98 min

   Place the baking sheet in the preheated oven and roast the chicken for 35 to 45 minutes. Check for doneness by using a meat thermometer; the internal temperature should reach 175°F (80°C). The chicken skin should be golden brown and crispy, indicating it's ready.

8. 8

   Rest and Serve Chicken

   5 min

   After roasting, remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute. Before serving, brush the chicken lightly with a bit of oil for added shine and flavor. Serve hot with steamed rice or coconut rice for a complete meal.