Balinese Spiced Chicken with Fragrant Rice

Ingredients

• For the spiced chicken: For the spiced chicken:
• 4 chicken thighs 4 chicken thighs
• 4 shallots, roughly chopped 4 shallots, roughly chopped
• 4 cloves of garlic 4 cloves of garlic
• 1-inch piece of ginger, peeled and roughly chopped 1-inch piece of ginger, peeled and roughly chopped
• 1-inch piece of turmeric, peeled and roughly chopped 1-inch piece of turmeric, peeled and roughly chopped
• 2 lemongrass stalks, white part only, roughly chopped 2 lemongrass stalks, white part only, roughly chopped
• 2 red chilies, deseeded and roughly chopped 2 red chilies, deseeded and roughly chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon palm sugar or brown sugar 1 tablespoon palm sugar or brown sugar
• 1 teaspoon salt 1 teaspoon salt
• For the fragrant rice: For the fragrant rice:
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (480ml) water 2 cups (480ml) water
• 2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• For garnish and serving: For garnish and serving:
• Crispy fried shallots Crispy fried shallots
• Sambal chili sauce Sambal chili sauce

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a blender or food processor, combine the shallots, garlic, ginger, turmeric, lemongrass, red chilies, vegetable oil, palm sugar, and salt. Blend until you have a smooth paste.
2. 2.
   Place the chicken thighs in a bowl and coat them evenly with the spice paste. Allow the chicken to marinate for at least 1 hour, or overnight in the refrigerator for maximum flavor.
3. 3.
   Preheat your grill to medium-high heat. Grill the chicken thighs for about 6-8 minutes per side, or until they are cooked through and have a nice charred exterior. Remove from the grill and let them rest for a few minutes before serving.
4. 4.
   Meanwhile, rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice, coconut milk, water, pandan leaves, turmeric powder, and salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy.
5. 5.
   Serve the grilled spiced chicken with fragrant rice, garnished with crispy fried shallots. Serve sambal chili sauce on the side for those who enjoy extra heat.

Treat your ingredients with care...

• Lemongrass — To extract the most flavor from lemongrass, use the white part only and bruise it slightly with the back of a knife before adding it to the spice paste.
• Turmeric — Wear gloves or use a spoon when handling fresh turmeric, as it can stain your hands and utensils.
• Pandan leaves — If you can't find pandan leaves, you can substitute with a few drops of pandan essence or omit them altogether.

Tips & Tricks

• For a smokier flavor, you can grill the chicken over charcoal instead of a gas grill.
• If you prefer a spicier dish, you can add more red chilies to the spice paste.
• To save time, you can marinate the chicken overnight, allowing the flavors to develop even more.
• Serve the Balinese Spiced Chicken with a side of steamed vegetables or a fresh cucumber salad for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Balinese Spiced Chicken with Fragrant Rice on a large platter, garnished with crispy fried shallots. Place a small bowl of sambal chili sauce on the side for guests to add as desired. Accompany the dish with a refreshing cucumber and mint salad to balance the flavors.

Presentation advice

Arrange the grilled chicken thighs on a bed of fragrant rice, with the crispy fried shallots sprinkled on top. Drizzle a little sambal chili sauce over the chicken for an attractive touch of color. Garnish the platter with fresh herbs, such as cilantro or Thai basil, to add a pop of green.