Chicken Djakarta
Serving Size : 6
Categories : Chicken
Amount Measure Ingredient — Preparation Method -------- ------------ -------------------------------- 3 pounds chicken — cut up 1/2 teaspoon dry mustard 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 3/4 teaspoon red pepper flakes 1 medium onion — chopped 1 tablespoon olive oil 2 tablespoons butter 1 cup walnuts — pieces 2 teaspoons ground ginger 2 1/2 tablespoons sugar 3 tablespoons soy sauce — divided 2 tablespoons olive oil 3/4 pound kale — stemmed and coarsely chopped 3 tablespoons red wine vinegar 2 teaspoons cornstarch — dissolved in 2 teaspoons water
Preheat oven to 375 F. Oil a 13″ x 9″ x 2″ baking dish. Arrange the chicken pieces in the dish and sprinkle with mustard, cumin, coriander and half a teaspoon of the hot pepper. Mix the onion with the oil; spoon around the chicken. Bake uncovered 50 minutes, until chicken is browned, stirring the onions occasionally to prevent excess browning.
Meanwhile, melt the butter in a large frying pan over medium heat. Add the walnuts and cook two and a half minutes, stirring constantly, until the nuts are lightly toasted. Sprinkle with the ginger and 1½ teaspoons sugar. Cook, stirring, until the sugar melts. Add a tablespoon of the soy sauce and cook, stirring, until liquid evaporates to a glaze. Remove from heat and let cool.
Heat the vegetable oil in the same pan over medium heat. Add kale and the remaining tablespoon of soy sauce. Stir fry until wilted and tender; set aside.
In a small saucepan, combine the vinegar, the remaining two tablespoons of sugar, one-quarter teaspoon of hot pepper, one tablespoon of soy sauce and three tablespoons of water. Bring to a boil. Stir dissolved cornstarch slowly into hot sauce. Return to a boil, stirring, until thickened. Remove from the heat, cover and set aside.
When chicken is done, stir the sauce and kale into pan juices. Scatter the walnuts on top. Return to the oven for 7½ minutes to heat through.
S(Original poster): Liz Nordsworthy
Cuisine: Indonesian
Start to Finish Time: 1:30
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Per Serving (excluding unknown items): 641 Calories; 49g Fat (67.0% calories from fat); 36g Protein; 18g Carbohydrate; 3g Dietary Fiber; 159mg Cholesterol; 694mg Sodium. Exchanges: ½ Grain(Starch); 4½ Lean Meat; 1½ Vegetable; 7 Fat; ½ Other Carbohydrates.
I didn’t think so much of this one. The idea of sugar-glazed walnuts was a nice one, but I didn’t get it right (needs a little more liquid, maybe?). I’ve never bought into kale as a thing; it’s always chewier than I want, and this time was no exception. Maybe you could do the dish with collards; I don’t know, and don’t know that I want to put the effort into trying it again.
