Pulled chicken rendang

Servings

4-6

Cuisine

Indonesian

Not so simple. Very tasty. An Indonesian dish with a twist! Recipe comes from a book called: indorock

Pulled chicken rendang

Ingredients

    Bumbu paste

    • 1 ½ tsp cumin seeds
    • 1 tbsp coriander seeds
    • 40 gr ginger
    • 40 gr laos
    • ½ cm fresh curcuma
    • 6 red lombok peppers
    • 4 rawit peppers
    • 4 shallots
    • 5 garlic cloves

    Chicken

    • 700 gr chicken thighs
    • 1 tbsp tamarind paste + 3 tbsp water
    • 2 tbsp sunflower oil
    • 500 ml coconut milk
    • splash chicken broth
    • 4 kaffir lime leaves 
    • 3 salam leaves
    • 4 stems lemongrass
    • 1 ½ tsp salt + for chicken
    • 100 gr coconut grate

    Side (kankung terasi)

    • 2 garlic cloves
    • 3 tbsp sunflower oil
    • 600 gr spinach
    • 1 tsp terasi
    • salt 
    • ½ lemon

    Directions

    1. Roast the cumin and coriander seeds
    2. To a mortar and pestle add the cumin and coriander seeds and make fine
    3. Add all the other Bumbu ingredients and mix till a paste
    4. Salt the chicken and rub in the tamarind paste and water. set Aside
    5. Fry the bumbu in a pan with sunflower oil and add after 5 minutes the coconut milk while stirring
    6. Add the chicken and all the other chicken ingredients except for the coconut grate. Add as much chicken broth till the chicken is covered
    7. Let simmer for a hour
    8. Pull the chicken and add back to the pan, let simmer until thickened till the consistency you want
    9. Roast the coconut grate
    10. Add the coconut grate to a mortar and pestle and make fine
    11. Add ½ of the coconut grate to the chicken and set the rest aside for garnish
    12. Sautée the 2 whole garlic cloves in some sunflower oil together with the terasi.
    13. Add the spinach and salt and wok on high heat
    14. Go in with the lime juice and mix well
    15. Boil the rice
    16. Serve the chicken with the rice, spinach and garnish with coconut grate and red pepper slices