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
Peel and chop a medium onion
Remove the outer layer of three stalks of lemongrass. Chop into inch pieces
Peel and chop five cloves of garlic.
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.
Blitz all of these ingredients into a fine paste.
Make gashes into the chicken legs about half an inch deep. Place in a shallow dish
Pour the marinade over the chicken and seal with clingfilm. Place in the refrigerator. Refrigerate overnight
For the base of the Percik sauce
Peel and coarsely chop one medium onion
Remove the outer layer of three stalks of lemongrass.
Cut off the root area and top of the lemongrass. Cut the white inner stalks into one-inch pieces
Place the chopped onion and lemongrass into a grinder.
Add one tablespoon of ginger paste, the nuts ( see note) and a little water.
Grind to a coarse paste
Pour into a jar. Cover with clingfilm and place into the refrigerator. Refrigerate overnight
The next day
Preheat the oven to 180 degrees Celsius.
Remove the chicken from the fridge. Place on a baking sheet and spoon the remaining marinade over the pieces.
Place the chicken in the oven for thirty-five minutes.
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.
Now add two hundred and fifty millilitres of coconut cream. Mix well
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.
Remove the chicken from the oven
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
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)
Bring the vibrant street food culture of Southeast Asia to your backyard with these irresistible chicken satay skewers. Tender chunks of chicken thigh are marinated in a simple yet effective blend of soy sauce, sugar, and citrus before being threaded onto skewers and grilled until lightly charred and succulent. But the true star of this dish is the rich, complex peanut sauce – a heavenly combination of creamy peanut butter, coconut milk, and aromatics that’s given a kick of heat from birds-eye chillies and brightened with fresh lime juice. While traditional satay vendors fan their charcoal grills late into the night on the streets of Jakarta, this recipe adapts their time-honored techniques for home cooking, ensuring you achieve that perfect balance of smoky, sweet, spicy, and savory flavors that makes satay an enduring favorite across Southeast Asia.
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
Cut the chicken into bite-size pieces (approximately 25 mm x 25 mm).
Combine all the ingredients under "for the marinade" in a glass dish or bowl.
Add the chicken pieces. Cover with cling film and allow to marinate for one to two hours in the refrigerator.
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
Add the vegetable oil to a small pot and bring to a medium heat.
Add the onions and fry until translucent.
Add the Chillies and the garlic, stir-fry for two to three minutes.
Add the nut butter, coconut milk, soya sauce, lime juice, lemongrass puree and sugar.
Turn down the heat slightly
Stir the sauce continuously until all ingredients have combined and have heated through (7 to 10 minutes).
Keep warm until serving
Cooking the chicken
Remove marinated chicken from the refrigerator.
Thread the chicken pieces onto the wooden skewers
Heat the butter in a large frying pan.
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).
Once all the chicken has been fried. Transfer to plates
Spoon satay sauce into a bowl or pouring jug
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
Ignite your senses with this bold and aromatic African-Portuguese chicken dish that’s become a global sensation. This fiery creation starts with succulent chicken marinated in an authentic blend of African Birdseye chillies, aromatic spices, and herbs. The magic lies in its complex layering of heat, from the fierce bite of Birdseye chillies to the warm depth of paprika and cayenne, all balanced perfectly with sweet onions, pungent garlic, and zesty ginger. White wine and lemon juice tenderize the meat while adding subtle acidity, as bay leaves and brown sugar work in harmony to create a dish that’s both explosively flavourful and irresistibly memorable.
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)
Juice of one lemon (or 2 tablespoons bottled lemon juice)
Bay leaves – 4 large
Instructions
Combine all ingredients for the marinade and mix well
Pierce the chicken all over with a large fork to allow the marinade to be easily absorbed into the meat.
Place chicken in a large zip lock bag and add the marinade. Alternatively, use non- metallic bowl covered with cling film
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.
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
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
Discover the irresistible allure of Peru’s most beloved street food treasure, transformed into a stunning home-cooked feast. This iconic chicken dish captures the essence of Peruvian cuisinewith its perfectly balanced marinade, where zesty lime juice and aromatic garlic dance with earthy cumin and fiery bird’s eye chillies. The magic lies in its complex spice blend, where sweet meets heat, and traditional herbs merge with smoky paprikato create a flavour profile that penetrates deep into tender, juicy chicken. This celebrated dish represents centuries of culinary evolution, bringing the authentic taste of Lima’s bustling streets right to your table.
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
Wash the chicken and dry with paper towels.
Marinade
Combine all of the ingredients listed under "For the Chicken" (except the chicken itself) in a blender and mix well until smooth.
Method
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.
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.
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
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
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.
Polla ala Brasa can be served with a green salad or with vegetables.
Notes
Keywords: Pollo ala Brasa from Peru with Chilli sauce
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
Combine all the ingredients lists under “for the marinade” and blend until a smooth paste.
Pierce the chicken all over with a large fork to allow the marinade to be easily absorbed into the meat.
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
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.
Place remaining marinade in a pot and bring to the boil.
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
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