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Ingredientes
- 10 x candlenuts crushed
- 3/4 c. thinly-sliced shallots
- 3 x garlic cloves sliced
- 1/2 tsp grnd cumin
- 2 tsp coriander
- 2 tsp sugar
- 1 tsp salt
- 1/4 tsp shrimp (sauce) paste
- 2 1/2 c. coconut lowfat milk
- 1 whl chicken - (3 1/2 lbs) split open and flattened out
- 5 piece jeruk purut (or possibly a 5" square of lemon peel)
- 3 x salam leaves (Indian bay leaves)
- 3 piece galangal (laos)
Direcciones
- Blend the candlenut, shallots, garlic, cumin, coriander, sugar, salt, shrimp paste and 1/2 c. of the coconut lowfat milk to a smooth paste.
- Broil the chicken for five min on each side.
- Put the spice paste in a wok or possibly large frying pan, and add in the balance of the coconut lowfat milk, the jeruk purut, salam and laos. Bring to a boil, add in the chicken and cook in the sauce for twenty min, basting frequently. When done, the sauce will have almost completely evaporated.
- Return the chicken, skin-side up, and the balance of the sauce to the broiler and broil for ten min, or possibly till the chicken is brown and crispy. Serve warm.
- This recipe yields 6 servings, with other dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 6 servings | |
| Calories 513 | |
| Calories from Fat 329 | 64% |
| Total Fat 36.92g | 46% |
| Saturated Fat 14.02g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 536mg | 22% |
| Potassium 467mg | 13% |
| Total Carbs 4.88g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.5g | 2% |
| Protein 39.05g | 62% |
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