Medel
Ayam Percik
Succulent chicken thighs bathed in a richly spiced coconut marinade, roasted until the skin crisps and caramelizes while the meat stays impossibly tender. This Malaysian classic hits you with warm spices—turmeric, cumin, fennel—balanced by the subtle tartness of tamarind and the sweetness of coconut, creating layers of flavor that taste even better than they smell.
⏱️120 min
🍽️4 portioner
2.5
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⏱️ Äggklocka
- 1Blend shallots, ginger, garlic, cayenne pepper, turmeric, cumin, coriander, and fennel into a smooth spice paste.
- 2Heat the spice paste in a skillet over medium heat for 10 minutes until fragrant, adding 1 tablespoon water or oil at a time if it becomes too dry. Lower heat if needed to avoid burning.
- 3Add cloves, cardamom, tamarind paste, coconut milk, water, and sugar to the paste. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes, stirring occasionally. Taste and adjust seasoning as needed.
- 4Cool the marinade completely, then pour over chicken thighs and refrigerate overnight or up to 2 days.
- 5Preheat oven to 220°C (425°F).
- 6Remove chicken from marinade. Spread marinade on a greased baking sheet, arrange chicken on top, and coat with remaining marinade. Roast for 35-45 minutes until the internal temperature of the thickest part reaches 79°C (175°F).
- 7Rest chicken for 5 minutes, brush with oil from the pan, and serve with the sauce over steamed rice.