Ayam Panggang Ben’s Style

Prep time: | Cook time:

Ingredients - Serves 3

  • 6 pieces of chicken thigh with bone, skins on
  • 1 small onion – finely diced
  • 4 eschalots – finely diced
  • 3 red chili
  • 1 finger of ginger – finely grated
  • small slice of fresh coconut – finely grated
  • 1/4 lemon zest – finely grated
  • 1 tbs ground turmeric
  • coconut oil
  • cooking oil
  • salt
  1. Marinate the chicken thighs the night before with turmeric, coconut oil and salt.
  2. The next day, mix the finely diced onion, eschalots, chili, salt, grated ginger and a dash of cooking oil into a mortar and pestle and grind into a semi coarse paste.
  3. Fry the paste on medium heat until golden then rest the chicken pieces on top with skin down.
  4. Turn the pieces after a few minutes and repeat until fully cooked.
  5. Grate some fresh coconut and lemon zest on the chicken pieces.
  6. Serve with rice and freshly chopped chili.

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