Ayam Panggang Sulawesi - Sulawesi Style Roast/Grilled Chicken and Basil

The food from the northern parts of the Indonesian island of Sulawesi (formerly Celebes) is the result of a very interesting mixture of cultures.  Local flavors mixed heavily with those brought by colonizing forces from Portugal, Spain, and the Netherlands.  In this unusual region, the majority of the population is Christian rather than Muslim.  This delicious, mouthwatering roasted chicken dish is a beautiful example of food from Manado, the capital of the Northern Sulawesi province.  Originating with the Minahasan people who live in the area, this dish has a unique flavor that will have you gasping for more!

Ayam panggang Sulawesi recipe (serves 1-2)

for the rempah (paste-to be blended in a food processor)

• 6 shallots
• 4 cloves garlic
• 1 inch piece of turmeric root, peeled
• 1 inch ginger, peeled
• 1 inch galangal, peeled
• 4 candlenuts
• 4 birdseye chillis

other ingredients

• 1/2 chicken or equivalent amount of other pieces.  I like to use 3 thighs and 3 drumsticks
• 1 bunch of lemon basil (it's ok to substitute with a different kind if you can't find lemon basil)
• 2 lemongrass stalks, white part only, bashed
• 6 kaffir lime leaves
• 200 ml coconut milk
• salt to taste

Let's go!  First, blend all the spices together under the list titled "rempah."  Then heat some oil in a wok.  Add in the paste and fry until fragrant and the oil separates.

Next add in the coconut milk along with all other inredients except the chicken pieces. 

Heat till coconut milk is simmering, then add chicken.  Let simmer in the sauce for 30-40 minutes, stirring to keep from burning occasionally.  Now preheat the grill or preheat oven to 200˚c.

 

 When done, take the chicken pieces out of the sauce and place in the oven or on the grill.  On the grill, cook for about 5 minutes on both sides or until you get some nice dark grill lines.  Leave in the oven for 10-15 minutes on each side.  While the chicken cooks, allow the remaining sauce to reduce.  Now, remove the lime leaves and lemongrass grom your reserved sauce.  Plate the chicken pieces and pour the sauce overtop.  Serve with lots of plain rice.  Enjoy!!