Ayam Percik

Steps

1. 1
   Step 1:

   Blend the ingredients for the spice paste in a blender until smooth.

2. 2
   Step 2:

   Pour the spice paste into a skillet or pan over medium heat.

3. 3
   Step 3:

   Fry the paste for 10 minutes, until fragrant.

   10 min
4. 4
   Step 4:

   If the paste becomes too dry, add water or oil 1 tablespoon at a time.

5. 5
   Step 5:

   Do not burn the paste; lower the heat slightly if needed.

6. 6
   Step 6:

   Add the cloves, cardamom, tamarind pulp, coconut milk, water, sugar, and salt.

7. 7
   Step 7:

   Increase the heat and bring the mixture to a boil.

8. 8
   Step 8:

   Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.

   10 min
9. 9
   Step 9:

   Let the mixture reduce slightly. This is the marinade and sauce; taste and adjust the seasoning if necessary. Do not worry if it is slightly bitter, as this will go away when roasting.

10. 10
    Step 10:

    Let the marinade and sauce cool, then pour it over the chicken.

11. 11
    Step 11:

    Marinate the chicken overnight or for up to two days.

12. 12
    Step 12:

    Preheat the oven to 425°F.

13. 13
    Step 13:

    Remove the chicken from the marinade.

14. 14
    Step 14:

    Spoon the marinade onto a greased or aluminum-lined baking sheet.

15. 15
    Step 15:

    Lay the chicken on top of the sauce, making sure it covers the sauce so the sauce is not exposed and does not burn.

16. 16
    Step 16:

    Spread the remaining marinade over the chicken.

17. 17
    Step 17:

    Roast for 35–45 minutes, or until the internal temperature at the thickest part of the chicken reaches at least 175°F.

    35–45 min
18. 18
    Step 18:

    Let the chicken rest for 5 minutes.

    5 min
19. 19
    Step 19:

    Brush the chicken with some oil.

20. 20
    Step 20:

    Serve the chicken with the sauce over steamed rice or coconut rice.