Lebanese-style Ayam Pop

Ingredients

In this Lebanese adaptation of Ayam Pop, we incorporate traditional Lebanese spices such as cumin, coriander, and sumac to infuse the chicken with a unique flavor profile. The original Indonesian dish is typically cooked with a different set of spices and herbs, resulting in a distinct taste. Additionally, the cooking technique is modified to pan-frying instead of deep-frying, giving the chicken a crispy texture while reducing the amount of oil used. We alse have the original recipe for Ayam pop, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs 500g (1.1 lb) boneless chicken thighs
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon sumac 1 teaspoon sumac
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Juice of 1 lemon Juice of 1 lemon
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a bowl, combine the minced garlic, ground cumin, ground coriander, sumac, paprika, salt, black pepper, and lemon juice.
2. 2.
   Cut the boneless chicken thighs into bite-sized pieces and add them to the marinade. Mix well, ensuring all the chicken pieces are coated. Let it marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add the marinated chicken pieces and cook for 8-10 minutes, turning occasionally, until they are golden brown and cooked through.
4. 4.
   Transfer the cooked chicken to a serving platter and garnish with fresh parsley.
5. 5.
   Serve hot with fragrant rice or warm pita bread.

Treat your ingredients with care...

• Sumac — Sumac is a tangy spice commonly used in Lebanese cuisine. It adds a citrusy flavor to the dish. If you can't find sumac, you can substitute it with lemon zest for a similar taste.

Tips & Tricks

• For extra flavor, marinate the chicken overnight in the refrigerator.
• Serve the Lebanese-style Ayam Pop with a side of traditional Lebanese garlic sauce (toum) for an added kick.
• If you prefer a spicier version, add a pinch of cayenne pepper to the marinade.
• To achieve a crispy texture, make sure the skillet is hot before adding the chicken.
• Garnish the dish with a squeeze of fresh lemon juice before serving for a burst of citrusy flavor.

Serving advice

Serve the Lebanese-style Ayam Pop as a main course alongside fragrant rice or warm pita bread. Add a fresh salad of cucumber, tomato, and mint on the side for a refreshing contrast.

Presentation advice

Arrange the golden-brown chicken pieces on a platter and garnish with fresh parsley. Drizzle some olive oil over the top for an extra touch of elegance. Serve with a side of rice or warm pita bread.