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Indonesian Beggar’s Chicken
Category: Main Course, Chicken
Serves: 6
Rating:
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Ingredients:
1 medium onion, sliced 2 T. chopped fresh cilantro 3 garlic cloves, chopped 1 T. tamarind paste 1 serrano chile, seeded and chopped 1 anchovy filet, drained and chopped 2 T. dark soy sauce 1 T. fresh lime juice 1/4 t. salt 1/2 t. black pepper 4-1/2 - 5 lb. chicken
Directions:
In a blender, combine the onion, cilantro, garlic, tamarind paste, chile, anchovy, soy sauce, lime juice, salt and pepper. Blend to a paste. Rinse the chicken and pat dry. Smear the inside of the chicken with 1/3 of the paste. Smear the remaining paste over the outside of the chicken. Cover the chicken loosely with plastic wrap and refrigerate for 1 to 2 hours. Transfer the chicken to a soaked 3-quart clay pot. Cover and place in a cold oven. Set the temperature to 450° and cook the chicken for 1 hour and 25 minutes, or until the drumsticks wiggle easily. Remove the chicken to a serving platter and let stand for 10 to 15 minutes before carving. Pour the pan juices into a small bowl, skimming the fat before serving with the chicken.