Ayam Percik

Bereiding

1. 1

   In a blender, voeg toe the ingredients for the spice paste and mix tot glad.

2. 2

   op middelhoog vuur, giet the spice paste in a skillet or pan and bak for 10 minuten tot fragrant. voeg toe 240 ml water or olie 1 tablespoon at a time if the paste becomes too dry. Don't burn the paste. Lower the fire slightly if needed.

3. 3

   voeg toe the cloves, cardamom, tamarinde pulp, 1 kokosmelk, water, 1 theelepel suiker and zout. Turn the verhit up and breng the mixture to kook. Turn the verhit to medium low and laat sudderen for 10 minuten. roer af en toe. It will laat inkoken slightly. This is the marinade/sauce, so proef and adjust seasoning if necessary. Don't worry if it's slightly bitter. It will go away when roasting.

4. 4

   When the marinade/sauce has cooled, giet everything over the kip and marineer overnight to two days.

5. 5

   verwarm de oven voor op 425 F.

6. 6

   verwijder the kip from the marinade. Spoon the marinade onto a greased (or aluminum lined) baking sheet. Lay the kip on top of the sauce (maak sure the kip covers the sauce and the sauce isn't exposed or it'll burn) and spread the remaining marinade on the kip. rooster for 35-45 minuten or tot internal temp of the thickest part of kip is at least 175 F.

7. 7

   laat kip rust for 5 minuten. Brush the kip with some of the olie. serveer kip with the sauce over steamed rijst (or kokosnoot rijst).