Chicken Jakarta
Ingredients| 3 lb chicken, cut up 1/2 tsp mustard, dry 1/2 tsp cumin, ground 1/2 tsp coriander, ground 3/4 tsp red pepepr flakes 1 medium onion, chopped 1 tbsp olive oil 2 tbsp butter 1 cup walnut pieces 2 tsp ginger, ground 2 1/2 tbsp sugar 3 tbsp soy sauce 2 tbsp oil 3/4 lb kale, fresh, stemmed & coarsely choppe 3 tbsp wine vinegar, red 2 tsp cornstarch dissolved in 2 tsp ; water |
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Preheat oven to 375 F. Oil a 13"x9"x2" baking dish. Arrange chicken
pieces in dish & sprinkle w/ mustard, cumin, corriander & 1/2 tsp. of
the hot pepper. Mix onion w/ oil; spoon around chicken. Bake
uncovered 50 minutes, until chicken is browned, stirring onions
occasionally to prevent eccess browning.
Meanwhile, melt butter in a large frying pan over medium heat. Add
walnuts & cook 2 1/2 minutes, stirring constantly, until nuts are
lightly toasted. Sprinkle w/ ginger & 1 1/2 tsp. sugar. Cook,
stirring, until sugar melts. Add 1 tbsp. of the soy sauce & cook,
stirring, until liquid evaporates to a glaze. Remove from heat & let
cool.
Heat vegetable oil in the same pan over medium heat. Add kale &
remaining 1 tbsp. soy sauce. Stir fry until wilted & tender; set
aside.
In a small saucepan, combine vinegar, remaining 2 tbsp. sugar, 1/4
tsp. hot pepper, 1 tbsp. soy sauce & 3 tbsp. water. Bring to a boil.
Stir dissolved cornstarch slowly into hot sauce. Return to a boil,
stirring, until thickened. Remove from heat, cover & set aside.
When chicken is done, stir sauce & kale into pan juices. Scatter
walnuts on top. Return to oven for 7
1/2 minutes to heat through.
Prep: 20 minutes Cook: 1 hour
Liz Nordsworthy
Servings:
4
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