BAKED AYAM PERCIK

After cooking chicken with various flavours using the oven that turned out so, so tasty and good [Roast Meat Recipes], this is another baked chicken [Ayam Percik] that I prepared recently. The usual method of preparing this chicken is by grilling over charcoal fire.

I came across this recipe which is by baking, that suit me well. The recipe uses whole chicken but here I used chicken whole legs and marinate it with only half portion of the marinade. The balance I set aside to prepare this dish again. As usual, we had this baked version of Ayam Percik with steaming hot rice, a stir fried cabbage and some sliced tomatoes.
The chicken is succulent, full of flavours, aromatic and tasty. Again, another awesome meal for the family which is fuss free and healthy.

NOTE: the marinade below is enough for whole chicken, use half of it if you are cooking only 3 chicken whole legs.
Recipe adapted from Yum Yum Magazine No. 77 [modified]
Ingredients
[serves 3]
3 pieces chicken whole leg with skin – trim off excess fats
Marinade – Blended and Mix together all ingredients
3 pips garlic
1 onion
2 stalks lemongrass
1 small piece ginger
1 small piece galangal
10 dried chillies – soaked and drained
1 tsp each turmeric powder, cumin powder
3 tbsp coconut milk powder 
1 ½ tsp salt to taste
½ tbsp sugar
1 tbsp assam jawa paste dissolved in 200 ml water, strain and discard the seeds
Some shredded spring onions 

1. Rub marinade all over chicken pieces and marinate for at least 3 hours or overnight in the fridge.
2. Lightly greased a baking tray, place chicken pieces on top with or without skewers.
3. Baked in preheated oven at 220 degrees C for 20 -25 minutes, then switch oven to grill function and grill chicken for another 5-10 minutes to brown or until cooked through. 
4. Meanwhile, boil marinating sauce in a saucepan until thick, set aside to serve.
5. Remove from oven and serve with steaming hot rice or mashed potatoes and fried vegetables or fresh salad. Drizzle thickened sauce over chicken. Serve.
   
   
   
   

Click here to see more Roast Meat Recipes

This post is linked to Cook Your Books Event #29 [December 2015] hosted by Joyce of Kitchen Flavours