INDONESIAN CHICKEN

serves 4

1.25kg chicken pieces (I used Marylands)
1c fresh coconut         }
1c boiling water          }  or 1 can lite coconut milk
1/2 tsp ground turmeric
1 tsp salt
1 tsp ground ginger
1/2 tsp black pepper
1/2 tsp cayenne pepper
2 Tab peanut butter (I used smooth)
1 Tab ground coriander
1 Tab water
2 medium onions – finely-chopped
2 cloves garlic – crushed
2 Tabs oil
1/2 tsp grated lemon rind

NOTE – There is an hour of marination so start this earlier than usual

To make coconut cream – Pour boiling water over the coconut, let stand 15 mins. Strain through a fine strainer, pushing with a spoon to extract maximum flavour from coconut. Retain coconut liquid, discard coconut.

Combine turmeric, salt, ginger, black pepper, cayenne, peanut butter and coriander with the Tab water. Mix to a fine paste (I used big metal bowl and metal tablespoon).
Saute onions and garlic in hot oil for 2 minutes. Add the PB paste, saute further 2 minutes..

Remove from heat, ALLOW TO COOL (I forgot this). Rub chicken pieces well with this mixture, let stand in covered bowl (in fridge) for 1 hour to allow chicken to absorb flavours.

Combine the coconut liquid and lemon rind in a large saucepan. Bring to boil, add chicken pieces with any remaining paste, reduce heat, cover and simmer 35 minutes or until chicken is tender.

Remove chicken pieces from pan, brown lightly under hot griller, basting with sauce from the pan (I did none of this. Instead I just shook the saucepan occasionally.). Spoon any of the remaining sauce over the chicken pieces before serving.