Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 3 large shallots, 4 cloves garlic, 2 inches fresh ginger, 1 inch fresh galangal, 2 stalks lemongrass, 3 red bird's eye chilies, 1 teaspoon turmeric powder, 1 tablespoon ground coriander, and 1 teaspoon ground cumin in a food processor with a splash of water, blending until a fine paste forms.

2. 2

   Heat 2 tablespoons coconut oil in a heavy-bottomed pot or Dutch oven over medium heat, then add the prepared spice paste and sauté for 8-10 minutes until very fragrant and the oil separates, indicating it is well cooked.

3. 3

   Add 1 kilogram bone-in, skin-on chicken thighs or drumsticks to the pot, browning them lightly on all sides for about 5 minutes, ensuring they are well coated with the spice paste.

4. 4

   Stir in the thinly sliced rind of 1 whole preserved lemon, 400 milliliters thick coconut milk, 1 tablespoon tamarind paste mixed with 3 tablespoons warm water, and 1 tablespoon palm sugar.

5. 5

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and slow-cook for 2.5 to 3 hours, stirring occasionally, until the chicken is exceptionally tender and the sauce has thickened to a rich consistency.

6. 6

   Uncover the pot, taste the sauce, and add 0.5 teaspoon salt only if necessary, adjusting the sweetness or sourness to your preference.

7. 7

   Serve the Ayam Masak Limau Jeruk hot, garnished with fresh coriander leaves if desired.