Balinese Chicken from Moveable Feast

Spicy Balinese Roasted Chicken

By Pete Evans From Moveable Feast Season 1, Ep.2

Dinner tonight was this recipe with rice seasoned with Sazon Goya Con Azafran and a salad.  Charlie had a macaroni salad.
                          

Servings: 6lips

If you can’t find wild (aka kaffir) lime leaves (an essential in Thai and Indonesian dishes), a bay leaf is a fine substitute.

10 medium cloves garlic, peeled and halved

One 2-inch piece fresh ginger, peeled and coarsely chopped

3/4 cup coarsely chopped shallots

3 small red Thai chiles or serranos, coarsely chopped

2 tsp. ground turmeric

2 Tbs. coconut oil

6 chicken thighs (about 1-1/2 lb.)

6 chicken drumsticks (about 1-1/2 lb.)

4 medium limes, quartered

6 fresh wild lime leaves

Kosher salt and freshly ground black pepper

Fresh parsley leaves for garnish

Preparation

Combine the garlic, ginger, shallots, chiles, and turmeric in a food processor and pulse until the mixture is finely chopped.

Melt the coconut oil in a 10- to 12-inch heavy frying pan over medium heat. Add the chile mixture and cook, stirring frequently, until fragrant and softened, about 2 minutes. Remove the pan from heat and let cool completely.

Place the chicken pieces in a 3-quart baking dish. Squeeze the limes over the chicken and toss to coat. Add the cooked chile mixture, the whole lime leaves, 2 tsp. salt, and 1/2 tsp. pepper, and using your hands, rub the mixture into the chicken until well coated. Cover the dish with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.

Remove the chicken from the refrigerator and let stand at room temperature for 30 minutes.

Arrange a rack in the top third of the oven and heat the oven to 350°F. Bake the chicken, uncovered, until tender and an instant read thermometer inserted into the center of a thigh (without touching the bone) registers 180°F. Remove from the oven and let stand for 10 minutes. Remove the lime leaves and garnish with parsley leaves before serving.