Grilled Chicken with Chili Sauce from The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands by Heinz Von Holzen
Lombok’s most famous chicken dish is grilled over a charcoal fire and served with a spicy coconut sauce. This version suggests partially grilling the chicken an
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Ingredients
- 1 tablespoon freshly squeezed lime or lemon juice
- 2 tablespoons oil
- 3–4 red finger-length chilies or 2–3 bird’s-eye chilies, deseeded
- 4 shallots, peeled
- 1 teaspoon dried shrimp paste (trasi), dry-roasted
- 1 teaspoon shaved palm sugar or dark brown sugar
- ¼ teaspoon salt
- 1 fresh chicken (about 2 lbs/1 kg), cleaned and cut into serving pieces
- 1 teaspoon salt
- 1 red finger-length chili, thinly sliced, to garnish
- Sprigs of basil leaves, to garnish
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