Ayam Bali With Chicken Legs Recipe

Ingredients for Ayam Bali With Chicken Legs

• 1 large onion, roughly chopped
• Garlic Cloves
• 1 inch ginger, peeled and minced
• Red Chilies
• Brazil Nuts
• Soya Sauce
• Peanut Oil
• Chicken Legs
• Coconut Milk
• Lemon Juice
• Salt
• Sugar

How to Make Ayam Bali With Chicken Legs

1. Combine onion, garlic, ginger, chilies, peanuts, and dark soy sauce in a blender. Blend until completely smooth.
2. Remove the skin from the chicken legs.
3. Marinate the chicken legs in the spice paste for at least 2 hours (or preferably overnight) in the refrigerator.
4. Heat the vegetable oil in a large, deep frying pan or wok over medium-high heat.
5. Add the marinated chicken legs to the hot oil and fry, turning occasionally, until evenly browned on all sides.
6. Remove the chicken legs from the pan and set aside, keeping warm.
7. Add the remaining spice paste to the frying pan and stir-fry for 5 minutes, until fragrant.
8. Pour in the chicken broth, palm sugar, kecap manis, turmeric, and coriander. Bring to a boil, stirring to dissolve the sugar.
9. Season with salt and pepper to taste.
10. Return the chicken legs to the pan. Baste them thoroughly with the sauce.
11. Reduce the heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and tender. Uncover during the last 5 minutes to allow the sauce to thicken slightly.
12. Serve hot with steamed rice and your favorite sides.