Soulful Rendang

Ingredients

While the original Indonesian Rendang is traditionally made with beef, our Soulful Rendang incorporates the use of tender chicken instead. Additionally, we have infused the dish with soul food influences by incorporating a medley of spices commonly found in soul food cooking, such as paprika and cayenne pepper. This adaptation adds a unique twist to the traditional Rendang, creating a harmonious blend of flavors. We alse have the original recipe for Rendang, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken thighs 500g (1.1 lb) boneless, skinless chicken thighs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 400ml (1 ¾ cups) coconut milk 400ml (1 ¾ cups) coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
3. 3.
   In a small bowl, combine the paprika, cayenne pepper, turmeric powder, ground coriander, and ground cumin. Mix well.
4. 4.
   Add the spice mixture to the pot and cook for 1-2 minutes, stirring constantly.
5. 5.
   Add the chicken thighs to the pot and cook until they are browned on all sides.
6. 6.
   Stir in the bruised lemongrass stalks, kaffir lime leaves, coconut milk, tamarind paste, and brown sugar.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for 1.5-2 hours, or until the chicken is tender and the sauce has thickened.
8. 8.
   Season with salt to taste.
9. 9.
   Serve the Soulful Rendang hot with steamed rice.

Treat your ingredients with care...

• Chicken thighs — For the best flavor and tenderness, use boneless, skinless chicken thighs. If you prefer, you can also use bone-in chicken thighs, but adjust the cooking time accordingly.

Tips & Tricks

• To enhance the flavor, marinate the chicken thighs in the spice mixture for 1-2 hours before cooking.
• For a spicier kick, increase the amount of cayenne pepper according to your preference.
• If you can't find kaffir lime leaves, you can substitute with lime zest for a similar citrusy flavor.
• Allow the Soulful Rendang to simmer on low heat for a longer time to develop a richer and more intense flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will further deepen and meld together.

Serving advice

Serve the Soulful Rendang with steamed rice to soak up the flavorful sauce. Garnish with fresh cilantro or sliced green onions for a pop of color and freshness.

Presentation advice

Present the Soulful Rendang in a deep serving dish, allowing the aromatic sauce to envelop the chicken. Sprinkle some paprika or cayenne pepper on top for an added touch of color.