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Ayam Percik

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Malaysian spicy grilled chicken

Ayam Percik
 
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Nutrition Information
  • Serves: 4
  • Serving size: 300g
  • Calories: 414
  • Fat: 30 grams
  • Saturated fat: 7 grams
  • Unsaturated fat: 12 grams
  • Trans fat: 0 grams
  • Carbohydrates: 20 grams
  • Sugar: 9 grams
  • Sodium: 780 mg
  • Fiber: 2 grams
  • Protein: 19 grams
Recipe type: Grilled chicken
Cuisine: Malaysian
Prep time: 
Cook time: 
Total time: 
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Ajam Persik is a great tasting chicken dish from Malaysia. While this recipe calls for the dish to be cooked in the oven,. in Malaysia, you will find street vendors barbequing it. Either way it is really good eating. Serve it with the blue rice salad Nasi Kerabu for an authentic Malaysian eating experience.
Ingredients
Ayam Percik ( spiced chicken with coconut milk)
  • Chicken – four thighs ( or breast fillets)
  • Onion – 100 grams
  • Ginger - one inch
  • Garlic –four to five cloves
  • Turmeric powder – one teaspoon
  • Salt– one teaspoon
  • Sugar – two teaspoons
  • Coriander seeds – one teaspoon
  • Fennel – one teaspoon
  • A bit of water
Percik sauce
  • Onion - 100 grams
  • Garlic- four to five cloves
  • Ginger – one tablespoon
  • Lemongrass – three stalks
  • Candlenut – five to six ( see note )
  • Water
  • Vegetable oil – ¼ cup
  • Sambal Oelek – four tablespoons
  • Tamarind paste – one teaspoon
  • Brown sugar – one tablespoon
  • Salt to taste
  • Coconut milk – 250 grams
Instructions
Preparation the day before
Marinade
  1. Peel and chop a medium onion
  2. Remove the outer layer of three stalks of lemongrass. Chop into inch pieces
  3. Peel and chop five cloves of garlic.
  4. Place all of the above into a grinder together with one teaspoon of salt, two teaspoons of sugar, one teaspoon of turmeric, one teaspoon of coriander seeds, one teaspoon of fennel seed and about half a cup of water.
  5. Blitz all of these ingredients into a fine paste.
  6. Make gashes into the chicken legs about half an inch deep. Place in a shallow dish
  7. Pour the marinade over the chicken and seal with clingfilm. Place in the refrigerator. Refrigerate overnight
For the base of the Percik sauce
  1. Peel and coarsely chop one medium onion
  2. Remove the outer layer of three stalks of lemongrass.
  3. Cut off the root area and top of the lemongrass. Cut the white inner stalks into one-inch pieces
  4. Place the chopped onion and lemongrass into a grinder.
  5. Add one tablespoon of ginger paste, the nuts ( see note) and a little water.
  6. Grind to a coarse paste
  7. Pour into a jar. Cover with clingfilm and place into the refrigerator. Refrigerate overnight
The next day
  1. Preheat the oven to 180 degrees Celsius.
  2. Remove the chicken from the fridge. Place on a baking sheet and spoon the remaining marinade over the pieces.
  3. Place the chicken in the oven for thirty-five minutes.
  4. In the meantime, heat a quarter of a cup of vegetable oil to medium heat. Remove the base for the Percik sauce from the refrigerator and sauté in the heated oil for about five minutes.
  5. Now add two hundred and fifty millilitres of coconut cream. Mix well
  6. Add four tablespoons of Sambal Oelek. Simmer gently for fifteen to twenty minutes, and then add one teaspoon of tamarind paste and one tablespoon of sugar.
  7. Remove the chicken from the oven
  8. Spoon the Percik sauce over the chicken. (keep about a quarter in reserve for later) Turn up the temperature to 220 degrees Celsius. Grill until the chicken starts getting a slightly char-grilled appearance. Remove from the oven
  9. Spoon the remaining Percik sauce over the chicken and serve
Notes
If you cannot find candlenuts use macadamia or cashew nuts.

This dish it outstanding when barbequed. Serve it with Nasi Kerabu ( Malaysian blue rice salad)

Keywords: Ajam Percik

 

Indonesian cooking with Chillies

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Chicken Satay – Indonesia

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Chicken satay Recipe

Chicken Satay with peanut sauce
 
Author: 
Nutrition Information
  • Serving size: 100g
  • Calories: 184 kcal
  • Fat: 13 grams
  • Saturated fat: 4.1 grams
  • Carbohydrates: 6.1 grams
  • Sugar: 5 grams
  • Sodium: 0.92 grams
  • Fiber: 1 gram
  • Protein: 12 grams
Recipe type: Grilled chicken
Cuisine: Indonesian
Prep time: 
Cook time: 
Total time: 
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The Satay (or Sate, as it is called in Indonesia and Malaysia) is thought to have originated in Java. It subsequently spread throughout South East Asia. The reason for this is not hard to find. It is simply fantastic ! Succulent marinated chicken that has either been fried or barbecued is served with spicy satay sauce. This dish has a fantastic combination of sweet, sour and saltiness, with just a hint of Chilli. Good eating that will not disappoint !
Ingredients
For the chicken
  • Chicken thigh fillets – 500 grams
  • Butter – 2 to three tablespoons ( see note *)
  • Wooden skewers – 10 to 12
For the marinade
  • Soya sauce - 1 tablespoon (see note **)
  • Sugar – 1 teaspoon
  • Lemon juice – two tablespoons
For the satay sauce
  • Smooth peanut butter – 150 grams (cashew, or almond butter can also be used).
  • Coconut milk - 1 cup (250ml) coconut milk
  • Soya sauce – 2 tablespoons ( see note **)
  • Vegetable oil – one tablespoon
  • Lemongrass puree – ½ teaspoon
  • Garlic puree – two teaspoons
  • Onion – one medium – finely diced
  • Birds-Eye Chillies – 3 to 4 (finely sliced)
  • Sugar – 2 teaspoons)
  • Lime juice – one tablespoon
Instructions
Pre- preparation
  1. Cut the chicken into bite-size pieces (approximately 25 mm x 25 mm).
  2. Combine all the ingredients under "for the marinade" in a glass dish or bowl.
  3. Add the chicken pieces. Cover with cling film and allow to marinate for one to two hours in the refrigerator.
  4. If you are planning to barbecue the chicken, now is an excellent time to start soaking the skewers in water = so that they don't burn over the open flames.
Making the satay sauce
  1. Add the vegetable oil to a small pot and bring to a medium heat.
  2. Add the onions and fry until translucent.
  3. Add the Chillies and the garlic, stir-fry for two to three minutes.
  4. Add the nut butter, coconut milk, soya sauce, lime juice, lemongrass puree and sugar.
  5. Turn down the heat slightly
  6. Stir the sauce continuously until all ingredients have combined and have heated through (7 to 10 minutes).
  7. Keep warm until serving
Cooking the chicken
  1. Remove marinated chicken from the refrigerator.
  2. Thread the chicken pieces onto the wooden skewers
  3. Heat the butter in a large frying pan.
  4. Fry the chicken; three to four skewers at a time until nicely browned (keep the fried chicken warm in a heated oven while cooking the rest).
  5. Once all the chicken has been fried. Transfer to plates
  6. Spoon satay sauce into a bowl or pouring jug
  7. The sauce is poured/ spooned over the chicken skewers prior to eating
Notes
*If you intend to barbecue the kebabs, paint the skewers with one tablespoon of melted butter

** To make this recipe gluten free , use Tamari

Keywords: Chicken Satay with peanut sauce

Serves 4

Image credit

celebrityabc/ CC by SA2.0 / via Flikr

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Indonesian cooking with Chillies

 

 

Portuguese Peri Peri chicken

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Piri Piri chicken made with Chillies in Portuguese cooking

Portuguese Peri- Peri (Piri - Piri) Chicken
Nutrition Information
  • Serving size: 100g
  • Calories: 177 kcal
  • Fat: 11.7 g
  • Saturated fat: 2.96 g
  • Carbohydrates: 2.26 g
  • Sugar: 1.59g
  • Sodium: 52 mg
  • Fiber: < 0.5g
  • Protein: 14 g
Recipe type: Grilled Chicken
Cuisine: Portuguese
Prep time: 
Cook time: 
Total time: 
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South Africa, where I grew up, has many people of Portuguese descent. Many came to the country from the former Portuguese colonies of Lourenco Marques and Angola, bringing with them their wonderful cuisine. Peri- Peri Chicken is a great example of the great gastronomy that Portuguese cooking offers. Chargrilling adds a wonderful smoky element to an already intriguing combination of savoury, piquant and tangy flavours. Something that will soon become a family favourite
Ingredients
Chicken
  • 3- 4 pounds - cut into pieces or spatch-cocked (cut in half to lie flat on grill)
Marinade
  • Birdseye Chillies (Red) - 8 ( Use African Birdseye Chillies if you can)
  • Paprika - 2 tablespoons
  • Cayenne pepper - 2 tablespoons
  • Olive oil - 2 tablespoons
  • Onion - 1 medium - chopped
  • Fresh ginger - 1 teaspoon
  • Garlic - 6 peeled and chopped Cloves
  • Dry white wine -1 cup
  • Brown sugar - 1 tablespoon
  • Kosher salt - I teaspoon
  • Juice of one lemon (or 2 tablespoons bottled lemon juice)
  • Bay leaves – 4 large
Instructions
  1. Combine all ingredients for the marinade and mix well
  2. Pierce the chicken all over with a large fork to allow the marinade to be easily absorbed into the meat.
  3. Place chicken in a large zip lock bag and add the marinade. Alternatively, use non- metallic bowl covered with cling film
  4. Marinate for 24 hours in the fridge. If using ziplock bag ensure that this is placed in a container to catch any leakage. Can be marinated for less time, but 24 hours is better.
  5. Light barbeque and wait until coals are light grey. Grill slowly, ensuring that the fire does not get too hot. (Olive oil can cause the fire to flare up and burn the chicken) If the fire flares up, move to a cooler part of the grill. Baste the chicken with any remaining marinade. Ensure that it is well cooked through-out and nicely char-grilled on the outside. Remove from flames. Cover with aluminium foil and allow resting for 10 minutes. Serve
  6. Can also be cooked in the oven in the kitchen at a temperature of 180 degrees Celsius for 75 to 90 minutes. (Use recommended cooking time for the weight of chicken being cooked) Barbequing is best though!
Notes
Good with a Greek Salad with Feta cheese and black olives

This recipe yields 4 - 5 portions

Keywords: Peri -Peri Chicken

 

 

 

 

 

 

 

 

 

 

 

Pollo ala Brasa- Peru

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Pollo al Brasa recipe

Pollo ala Brasa
 
Author: 
Nutrition Information
  • Serving size: 100g
  • Calories: 190 kcal
  • Fat: 17g
  • Saturated fat: 3.6g
  • Carbohydrates: 1.1g
  • Sugar: 1g
  • Sodium: 1.1g
  • Fiber: < 0.5g
  • Protein: 9.6g
Recipe type: Grilled Chicken
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
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This grilled chicken dish from Peruis truly outstanding. Pollo al la Brasa is marinated and cooked over indirect heat in a kettle style barbeque (or the oven) to provide a succulent chicken dish bursting with flavour. When served with the creamy Chilli sauce it’s taken to another level - out of this world! Another great dish from Peru.
Ingredients
For the Chicken
  • 1 Chicken – 2 to 3 pounds
  • 3 tablespoons extra virgin olive oil
  • ¼ cup lime juice
  • 3 large garlic cloves, roughly chopped
  • 1 tablespoon kosher salt
  • 2 Birds-eye Chillies
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons sugar
For the Chilli Sauce
  • 3 roughly chopped jalapenos ( use Aji Amarillo if you can get it)
  • 1 cup fresh cilantro/ coriander leaves
  • 2 cloves garlic, roughly chopped
  • ½ cup mayonnaise
  • ¼ cup sour cream or crème fresh
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
Instructions
For the Chicken
  1. Wash the chicken and dry with paper towels.
Marinade
  1. Combine all of the ingredients listed under "For the Chicken" (except the chicken itself) in a blender and mix well until smooth.
Method
  1. Apply blended ingredients above on inside and outside of the chicken, ensuring that the skin is well coated. Carefully loosen the skin on the breast and legs and inject with marinade. Be careful not damage the skin. Use approximately 40% on the surface and the balance of the marinade under the skin. If you do not have a syringe use a spoon to pour into the gap between the skin and the flesh.
  2. Marinate the chicken in a glass or plastic container (covered with cling film) in the refrigerator for between 8 and 12 hours -preferably overnight as this will enhance the flavour.
  3. If barbequing, cook over indirect heat at a temperature of 180 degrees Celsius. Be careful that the flames do not scorch the chicken and that it cooks evenly. Use aluminium foil to cover areas in danger of browning too quickly. If cooking in the oven, roast in the centre of the oven at the same temperature. The chicken will be cooked using either method in about 75 -85 minutes
For the creamy Chilli Sauce
  1. Combine all of the ingredients for the Chilli sauce( except the olive oil) in a blender and mix well. With the motor running, slowly drizzle in olive oil until it emulsifies (combines and thickens). Pour into a bowl and refrigerate until ready for use.
Final step
  1. Once the chicken is cooked, cover with aluminium foil and let it rest for 10 minutes. Carve into pieces and serve with chilli sauce previously prepared.
  2. Polla ala Brasa can be served with a green salad or with vegetables.
Notes
Keywords: Pollo ala Brasa from Peru with Chilli sauce

This recipe yields 4 - 5 portions

Recipe: adapted from a recipe by Jenn Segal @ once upon a chef

Image Credits

:Pollo a la brasa by Krista is licenced under CC BY 2.0 via flikr

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The Use of Chilies in Peru

The use of Chillies in Peruvian cooking

 

 

 

 

 

 

Jerk chicken – Jamaica

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Jamaican Jerk Chicken
 
Author: 
Nutrition Information
  • Serving size: 100g
  • Calories: 170 kcal
  • Fat: 11g
  • Saturated fat: 3.5
  • Carbohydrates: 2.1
  • Sugar: 1.1
  • Sodium: 0.35g
  • Fiber: 0.6g
  • Protein: 15g
Recipe type: Grilled Chicken
Cuisine: Jamaican
Prep time: 
Cook time: 
Total time: 
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When Columbus went in search of spices in India, instead of finding the East, he landed in the West Indies. It was here that he first encountered the Chilli. Jamaica is, of course, a country that is part of this region. Thus, not surprising that this dish has its home in a part of the world that had a role in getting the Chilli to where it is today. Whilst tasting great if done in the oven, for the real thing, barbequing is the only way to go. The spiciness and tanginess of the marinated chicken is elevated by the smokiness and crispness that only this method of cooking can provide. Fulljoy !
Ingredients
Meat
  • Chicken (spatchcocked) – 3 to 4 pounds (see note)
For the marinade
  • Honey - 2 teaspoons
  • Dried coconut- 2 tablespoons
  • Vinegar (malt or white) - ½ cup
  • ½ cup lime juice
  • Dark rum – 2 tablespoons
  • Fresh Scotch bonnet Chillies – 2 chopped (see note)
  • 0nion – 1 medium, roughly chopped
  • Spring onion/ scallions - 4, chopped
  • Vegetable oil - 2 tablespoons
  • Ground allspice - 2 teaspoons
  • Ground cinnamon - 2 teaspoons
  • Ground nutmeg - 2 teaspoons
  • Ground ginger - 2 teaspoons
Seasoning
  • Dried thyme – 1 tablespoon
  • Ground black pepper – 2 teaspoons
  • Dried crushed red Chilli - ½ teaspoon
  • Garlic powder - 1 tablespoon
  • Onion powder - 2 teaspoons
  • Salt – ½ to 1 teaspoon
Instructions
  1. Combine all the ingredients lists under “for the marinade” and blend until a smooth paste.
  2. Pierce the chicken all over with a large fork to allow the marinade to be easily absorbed into the meat.
  3. Place chicken in a large zip-lock bag (Alternatively use non- metallic bowl covered with cling film) and pour in the blended marinade. Allow to marinate for 4 to 8 hours
  4. Once marinated remove chicken from the bag. Sprinkle ingredients listed under “Seasoning” over the skin of the bird, taking care to ensure that it is well distributed in equal proportions over the full area.
  5. Place remaining marinade in a pot and bring to the boil.
  6. Light barbeque and wait until coals are light grey. Grill slowly, ensuring that the fire does not get too hot (the oil can cause the fire to flare up and burn the chicken) If the fire flares up, move to a cooler part of the grill. Baste the chicken with remaining marinade. Ensure that it is well cooked through-out and nicely char-grilled on the outside. Remove from flames. Cover with aluminium foil and allow resting for 10 minutes. Serve
  7. Can also be cooked in the oven in the kitchen at a temperature of 180 degrees Celsius for 75 to 90 minutes. (Use recommended cooking time for the weight of chicken being cooked) Barbequing is best though!
Notes
Habanero Chillies can also be used

Spatchcocking is to cut the chicken in half so it lies flat on the grill

Traditionally served with Caribbean black beans and rice, but also great with a green salad


This recipe yields 4 - 5 portions

Keywords: Jamaican Jerk Chicken

Image credits

Recipe: Image by William Lind from Pixabay

Front page : stu_spivack /CC by 2.0 / via Flikr

Image credit:BBQ Junkie / CC BY NC 2.0 / via Flikr

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cooking with Chillies. Main courses

Chicken with Chillies