Indonesian Ayam Bakar with Coconut Rice

Ingredients

• 2 bone-in chicken thighs, about 12 ounces total
• 1 tablespoon neutral oil
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 cup coconut milk
• 1 cup jasmine rice
• 1 cup water
• 1 tablespoon sambal
• 1/2 cucumber, sliced

Steps

1. Mix chicken with oil, garlic, ginger, soy sauce, brown sugar, coriander, and turmeric. Let it sit for 10 minutes.
2. Bring coconut milk, rice, water, and a pinch of salt to a simmer. Cover and cook on low for 15 minutes, then rest off heat.
3. Sear chicken in a grill pan over medium heat for 4 minutes per side.
4. Add 1/4 cup water to the pan, cover, and cook 10 minutes until chicken reaches 165°F. Uncover to caramelize the glaze.
5. Serve chicken with coconut rice, sambal, and cucumber.

Allergen note: Contains gluten, soy and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.