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Ayam Kacang Bukittingga (Peanut Chicken)

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

30 min

Ready

40 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 medium onions
sliced
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2 cloves garlic
peeled and minced
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½ Piece ginger
sliced
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4 each red chili peppers
fresh, hot, seeded and sliced
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teaspoon black pepper
ground
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teaspoon turmeric
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1 x salt
to taste
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2 cups coconut milk
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1 each salam leaf
*
1 slice laos
*
3 pound chicken
cut into 8 pieces, discard loose skin and fat
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cup peanuts
dry roasted
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Ingredients

Amount Measure Ingredient Features
1 medium onions
sliced
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2 cloves garlic
peeled and minced
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0.5 Piece ginger
sliced
* Camera
4 each red chili peppers
fresh, hot, seeded and sliced
* Camera
0.6 ml black pepper
ground
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0.6 ml turmeric
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1 x salt
to taste
* Camera
473 ml coconut milk
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1 each salam leaf
*
1 slice laos
*
1.4 kg chicken
cut into 8 pieces, discard loose skin and fat
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79 ml peanuts
dry roasted
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Directions

Process onion, garlic, ginger chile, pepper, turmeric, salt and ¼ cup coconut milk to a smooth paste.

Put the rest of the coconut milk in a pan with the spice paste and bring to a boil over moderate heat.

Add salam, laos, chicken and peanuts and continue to cook, uncovered, over low heat for 30 to 40 minutes, basing frequently, until almost all the liquid has evaporated.

Serve warm.

Serves 6.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 63752% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 202mg 67%
Sodium 208mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 139g
Vitamin A 2% Vitamin C 5%
Calcium 6% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
 

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