Ingredients with Measurements:
- 4 chicken thighs
- 1 cup coconut milk
- 1 tablespoon tamarind paste
- 1 tablespoon brown sugar
- 1 tablespoon chili paste
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 cup roasted peanuts
- 1/4 cup water
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 garlic clove
- 1/2 teaspoon ginger paste
- Salt and pepper to taste
Special equipment needed:
- Grill or oven
- Blender or food processor
Step-by-step instructions:
1. In a bowl, mix together coconut milk, tamarind paste, brown sugar, chili paste, salt, turmeric powder, coriander powder, and cumin powder.
2. Add chicken thighs to the bowl and marinate for at least 2 hours or overnight in the fridge.
3. Preheat the grill or oven to 375°F.
4. Grill or bake the chicken thighs for 25-30 minutes or until fully cooked.
5. In a blender or food processor, blend roasted peanuts, water, soy sauce, lime juice, honey, garlic clove, ginger paste, salt, and pepper until smooth.
6. Serve the chicken thighs with the peanut sauce on the side.
- Time:
Preparation time: 10 minutes + marinating time
- Cooking time: 25-30 minutes
Temperature:
- Grill or oven: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 25g
- Carbohydrates: 15g
- Protein: 30g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Tamarind paste can be substituted with lime juice.
- Chili paste can be substituted with red pepper flakes.
- Roasted peanuts can be substituted with peanut butter.
Variations:
- Add lemongrass or kaffir lime leaves to the marinade for extra flavor.
- Use cashews or almonds instead of peanuts for the sauce.
- Add coconut cream to the peanut sauce for a creamier texture.
Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours for maximum flavor.
- If grilling, brush the chicken with oil to prevent sticking.
- If baking, place the chicken on a wire rack to allow air to circulate and prevent the chicken from getting soggy.
Storage instructions:
- Store leftover chicken and peanut sauce separately in airtight containers in the fridge for up to 3 days.
Reheating instructions:
- Reheat chicken in the oven or microwave until heated through.
- Reheat peanut sauce in a saucepan over low heat, stirring occasionally.
Presentation ideas:
- Serve the chicken and peanut sauce on a platter with fresh herbs and lime wedges for garnish.
Garnishes:
- Fresh cilantro or parsley
- Lime wedges
- Chopped peanuts
Pairings:
- Steamed rice
- Grilled vegetables
- Cucumber salad
Suggested side dishes:
- Coconut rice
- Stir-fried noodles
- Roasted sweet potatoes
Troubleshooting advice:
- If the chicken is dry, it may have been overcooked. Try reducing the cooking time or marinating the chicken for longer.
- If the peanut sauce is too thick, add more water or lime juice to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover chicken and peanut sauce in the fridge within 2 hours of cooking.
Food history:
- Ayam Percik is a traditional Malaysian dish that originated from the state of Kelantan. It is typically made with chicken that is marinated in a mixture of coconut milk and spices, then grilled or roasted.
Flavor profiles:
- Ayam Percik is a savory and slightly sweet dish with a hint of spice from the chili paste. The peanut sauce adds a nutty and slightly tangy flavor.
Serving suggestions:
- Serve Ayam Percik with Peanut Sauce as a main dish for lunch or dinner.
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Region: Malaysian