Chicken jakarta

Yield: 4 Servings

Measure Ingredient
3 pounds Chicken; cut up
½ teaspoon Mustard, dry
½ teaspoon Cumin, ground
½ teaspoon Coriander, ground
¾ teaspoon Red pepepr flakes
1 medium Onion; chopped
1 tablespoon Olive oil
2 tablespoons Butter
1 cup Walnut pieces
2 teaspoons Ginger, ground
2½ tablespoon Sugar
3 tablespoons Soy sauce
2 tablespoons Oil
¾ pounds Kale, fresh; stemmed & coarsely chopped
3 tablespoons Wine vinegar, red
2 teaspoons Cornstarch dissolved in
2 teaspoons ;Water
\N \N Liz Nordsworthy

Preheat oven to 375 F. Oil a 13"x9"x2" baking dish. Arrange chicken pieces in dish & sprinkle w/ mustard, cumin, corriander & ½ tsp. of the hot pepper. Mix onion w/ oil; spoon around chicken. Bake uncovered 50 minutes, until chicken is browned, stirring onions occasionally to prevent eccess browning.

Meanwhile, melt butter in a large frying pan over medium heat. Add walnuts & cook 2½ minutes, stirring constantly, until nuts are lightly toasted. Sprinkle w/ ginger & 1 ½ tsp. sugar. Cook, stirring, until sugar melts. Add 1 tbsp. of the soy sauce & cook, stirring, until liquid evaporates to a glaze. Remove from heat & let cool.

Heat vegetable oil in the same pan over medium heat. Add kale & remaining 1 tbsp. soy sauce. Stir fry until wilted & tender; set aside.

In a small saucepan, combine vinegar, remaining 2 tbsp. sugar, ¼ tsp. hot pepper, 1 tbsp. soy sauce & 3 tbsp. water. Bring to a boil.

Stir dissolved cornstarch slowly into hot sauce. Return to a boil, stirring, until thickened. Remove from heat, cover & set aside.

When chicken is done, stir sauce & kale into pan juices. Scatter walnuts on top. Return to oven for 7 ½ minutes to heat through. Prep: 20 minutes Cook: 1 hour

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