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Ayam kacang bukittingga (peanut chicken)

Yield: 6 Servings

Ingredients:

• 1 md Onions sliced (1/2 cup)
• 2 Garlic cloves sliced
• 1/2 Piece fresh ginger sliced
• 4 Or 5 fresh hot red chiles -seeded sliced
• 1/8 ts Ground pepper
• 1/8 ts Turmeric
• 1 ts Salt or to taste
• 2 c Coconut milk
• 1 Salam leaf
• 1 sl Laos
• 1 (3-pound) chicken

Instructions:

cut into -8 pieces discard loose -skin and fat 1/3 c Dry roasted peanuts Process onion garlic ginger chile pepper turmeric salt and 1/4 cup coconut milk to a smooth paste. Put the rest of the coconut milk in a pan with the spice paste and bring to a boil over moderate heat. Add salam laos chicken and peanuts and continue to cook uncovered over low heat for 30 to 40 minutes basing frequently until almost all the liquid has evaporated. Serve warm. Serves 6. From the San Francisco Chronicle 3/9/88. Posted by Stephen Ceideberg; February 24 1993.

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