Ayam Percik

Steps

1. 1

   In a blender, blend all ingredients for the spice paste until smooth.

2. 2

   Over medium heat, pour the spice paste into a skillet and fry for 10 minutes until fragrant, adding water or oil 1 tablespoon at a time if the paste becomes too dry; do not burn the paste.

3. 3

   Add cloves, cardamom, tamarind paste, coconut milk, water, sugar and salt. Bring to boil, then simmer over medium-low for 10 minutes until slightly reduced. This is the marinade/sauce; taste and adjust seasoning as needed.

4. 4

   Let the marinade cool, then marinate the chicken in it overnight to two days.

5. 5

   Preheat the oven to 425 F.

6. 6

   Remove the chicken from the marinade. Spoon the marinade onto a greased baking sheet, lay the chicken on top of the sauce, and spread the remaining marinade over the chicken. Roast for 35–45 minutes, or until the thickest part of the chicken reaches at least 175 F.

7. 7

   Let the chicken rest for 5 minutes. Brush with some of the oil. Serve the chicken with the sauce over steamed rice or coconut rice.