Rendang de poulet

Ingrédients

• 2 pounds boneless skinless chicken thighs ( cut into bite sized chunks)
• 1 tablespoon coconut oil
• 3 cloves
• 3 star anise
• 5 cardamom seeds
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lemongrass paste
• 1 tablespoon tamarind concentrate
• 6 kaffir lime leaves
• 1 tablespoon coconut sugar (substitute palm sugar or brown sugar)
• 1 cup chicken stock
• 1-15 ounce can coconut milk
• 2-3 teaspoons salt
• 1-2 fresh limes (for serving)
• 1 tablespoon lemongrass paste
• 5 garlic cloves
• 1 tablespoon ginger paste
• 10 dried Thai chilies
• 5 shallots

Préparation

1. 1

   Combine all the spice paste ingredients in a blender or food processor and pulse until a paste forms. Add 1 tablespoon of water at a time as needed to make a paste.

2. 2

   Heat the coconut oil in a Dutch oven over medium high heat and brown the chicken in 2 separate batches (to avoid overcrowding).

3. 3

   Remove the chicken and set aside.

4. 4

   Toast the cloves, star anise and cardamom seeds over medium heat until fragrant. Grind in a spice grinder or use a mortar and pestle.

5. 5

   Turn the heat down to medium and add the spice paste. Cook, stirring constantly, for about 5 minutes, until the paste has darkened.

6. 6

   Add the cinnamon, toasted spice mixture, lemongrass paste, tamarind, kaffir lime leaves, coconut sugar, salt and chicken back in and stir to combine. Cook 1 minute.

7. 7

   Add the chicken stock and coconut milk and bring to a simmer.

8. 8

   Simmer for 30 minutes. Serve over rice with fresh squeezed lime slices.