Chicken Rendang

Name: Thermomix recipe: Chicken Rendang
Prep time: 15 min
Cook time: 2 h 30 min
Ingredients: 1 Teaspoon cardamom pods; 6 makrut (kaffir) lime leaves leaves; 2 cinnamon stick(s); 4 star anise whole; 100 Grams eschalots; 5 cloves garlic; 2 stalks lemongrass, white part only; 5cm Pieces fresh ginger peeled; 5cm Pieces fresh turmeric peeled; 50 Grams Extra Virgin Olive Oil (EVOO); 30 Grams coconut sugar; 50 Grams water; 2 Teaspoons pink salt flakes; 400 Grams coconut cream; 4-6 Pieces chicken maryland

Serves 4-6 Prep Time 15 minutes Cook Time 2 hours 30 minutes Rated:

Oh yes. This is ultra easy to throw together, chuck in the oven and let the magic happen. Dinner in the middle of the week, all sorted. Simple.

This meal can be made with very little effort, and dressed up with a few cinnamon sticks, star anise and herb leaves, it will look amazing and appear as if you are dining in style. The recipe is easily adapted to feed many more. Simply add a chicken piece and more steamed rice per serving to the overall recipe. There is plenty of sauce to go the distance. Just as we have been gathering our Chicken Dinner recipes together to provide even more content for the Insider Club...this is one we missed. It is sooo good. Seriously simple. Enjoy.

(In Australia, the term Chicken Maryland refers simply to the butchers cut for a whole leg of the chicken including the thigh and drumstick and including the skin.)

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Need

1 Teaspoon cardamom pods
6 makrut (kaffir) lime leaves leaves
2 cinnamon stick(s)
4 star anise whole
100 Grams eschalots
5 cloves garlic
2 stalks lemongrass, white part only
5cm Pieces fresh ginger peeled
5cm Pieces fresh turmeric peeled
50 Grams Extra Virgin Olive Oil (EVOO) BUY
30 Grams coconut sugar
50 Grams water
2 Teaspoons pink salt flakes BUY
400 Grams coconut cream Recipe
4-6 Pieces chicken maryland

Do

1: Place cardamom, lime leaves, cinnamon and star anise into the Thermomix bowl and cook 10 min/Varoma/speed 2 .Remove from bowl and set aside.
2: Place eschalots, garlic, lemongrass, ginger, turmeric, oil, palm sugar and water into the Thermomix bowl and blend 1 min/speed 9.
3: Add spices back into the Thermomix bowl and add salt and coconut cream. Cook 15 min/Varoma/speed 2.
4: Meanwhile preheat oven to 160°C.
5: Pour a small amount of the sauce into a heavy casserole dish. Arrange chicken in dish and pour remaining sauce over, making sure chicken is well coated.
6: Cover and bake for 90 minutes. Remove cover and increase heat to 200°C. Cook a further 30 minutes until sauce is reduced and a rich caramel colour and chicken skin is crispy.
7: Serve with steamed rice.

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Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!