indonesian beggar's chicken (clay pot)
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This is done in a clay cooker, such as a Romertopf. Serve with basmati or jasmine rice. Remember the clay cooker needs to be soaked in water and put into a COLD oven.
yield
6 serving(s)
prep time
2 Hr
cook time
1 Hr 30 Min
method
Bake
Ingredients For indonesian beggar's chicken (clay pot)
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1 mdonion, peeled and sliced
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2 Tbspchopped fresh cilantro
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3 clovegarlic, chopped
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1 Tbsptamarind paste
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1serrano chile, seeded and chopped
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1anchovy fillet, drained and chopped
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2 Tbspsoy sauce
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1 Tbspfresh lime juice
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1/4 tspsalt
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1/2 tspground black pepper
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4-5 lbwhole chicken
How To Make indonesian beggar's chicken (clay pot)
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1In a blender or food processor, combine all ingredients, except chicken, and blend to a paste.
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2Rinse Chicken and pat dry with paper towel. Place on a plate and spread one third of the paste on the inside of the chicken. Spread remaining paste on outside of chicken and cover with plastic wrap. Refrigerate for 1 to 2 hours.
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3Soak 3-quart clay cooker (top and bottom) in water for 15 minutes.
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4Place chicken in soaked clay cooker and cover with lid. Place in a COLD oven. Set temperature to 450F and cook for 1 hour and 25 minutes.
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5Remove chicken from cooker and let rest on platter for 10 minutes before carving.
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6Meanwhile, pour the pan juices from the cooker into a small bowl and let sit until ready to serve. Just before serving, skim off any fat that has risen to the surface. Carve chicken and serve with the pan juices.
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