Ayam Bakar Kemiri - roasted chicken with nuts

Ingredients

• 1chicken
• 1lemon, juiced
• 1 stalklemongrass
• 1/2 tbspsalt
• 1/2 tbsppalm sugar
• 600 mlwater
• 2 tablespoonsoil
• 8red chillies
• 5red bird’s-eye chillies
• 6shallots
• 6 clovesgarlic
• 2 cmgalangal
• 1 tspground coriander
• 1 teaspoonshrimp paste
• 5candlenuts, toasted

Instructions

1. 1

   Marinate chicken

   Cut the chicken into 12 pieces and coat them with the lemon juice. Leave to marinate for at least 15 minutes.

2. 2

   Make spice paste

   Pound or grind the red chillies, bird’s-eye chillies, shallots, garlic, galangal, coriander, shrimp paste and toasted candlenuts to a fine paste.

3. 3

   Fry the paste

   Heat the oil in a pan and fry the spice paste with the lemongrass for 5 minutes.

4. 4

   Simmer chicken

   Add the chicken and mix well. Add the palm sugar, salt and water, then cook until the chicken is done.

5. 5

   Roast and baste

   Roast the chicken over a charcoal fire until golden brown, basting it regularly with the sauce.

What is ayam bakar kemiri?

Ayam bakar means grilled or roasted chicken in Indonesian cooking, and kemiri refers to candlenuts, which enrich the spice paste. This version first simmers the chicken with the paste, then finishes it over charcoal.

The simmering carries the aromatics into the meat, while basting during roasting helps the outside turn glossy and golden. Its combination of chillies, shallots, garlic, galangal and toasted nuts gives the dish a savoury, gently sweet flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while palm sugar and any rice served alongside contribute carbohydrates. Oil and candlenuts supply much of the fat; serve the chicken with vegetables and a moderate portion of rice for a balanced plate.

The spice paste

Chillies: the red chillies and bird’s-eye chillies bring heat; pounding them finely helps them blend evenly into the sauce.

Candlenuts: toasting them before grinding brings out their nutty character and helps give the paste body.

Aromatics: shallots, garlic, galangal, coriander and shrimp paste make a layered base. Grind them together until the mixture is as fine as you can get it.

Start with the marinade

Lemon juice is used to coat the chicken for at least 15 minutes before cooking. Make sure the pieces are evenly coated so the citrus reaches all sides.

The recipe calls for cutting one chicken into 12 pieces. Pieces of similar size are easier to cook evenly during the simmering stage.

Simmer before roasting

Frying the paste with lemongrass for 5 minutes gives its flavours time to develop before the chicken goes in. Stir the mixture so the paste cooks evenly in the oil.

Once the chicken, water, salt and palm sugar are added, cook until the chicken is done. The recipe does not give a precise simmering time, so use doneness rather than the clock as your cue.

Get a golden finish

The charcoal fire adds the final roasted character. Turn the chicken as needed so it browns rather than catching in one spot.

Baste regularly with the sauce as directed. Keep some sauce available for brushing through the roasting stage, and take care around the hot charcoal.

What to serve with it

Serve the chicken with steamed rice to soak up the savoury, sweet-spiced sauce. A simple dish of fresh vegetables or a crisp salad can bring a refreshing contrast.

If you have sauce left from cooking, spoon it over the rice or serve it alongside the chicken.

Recipe notes & tips

• Cut the chicken into 12 reasonably even pieces so they cook at a similar rate.
• Grind the toasted candlenuts with the other bumbu ingredients for a smooth, cohesive paste.
• Fry the paste with the lemongrass for the full 5 minutes, stirring so it cooks evenly.
• Keep the chicken pieces coated in the sauce while they simmer.
• Baste the chicken regularly over the charcoal to help it brown evenly.
• Use tongs to turn the chicken carefully over the fire.

Variations

• Milder heat: Use fewer bird’s-eye chillies in the spice paste.
• More heat: Keep all the chillies and add extra bird’s-eye chillies to the paste.
• No charcoal: Finish the chicken under a hot grill, turning and basting until golden.
• Rice pairing: Serve with steamed rice to catch the cooking sauce.
• Fresh side: Add a crisp salad or fresh vegetables alongside the chicken.

Common mistakes to avoid

• Coarse paste: Keep pounding or grinding until the bumbu is fine so it coats the chicken more evenly.
• Uneven pieces: Cut the chicken into 12 similar-sized portions to help them cook at a similar rate.
• Rushing the frying: Cook the paste with the lemongrass for the full 5 minutes before adding the chicken.
• Guessing doneness: Simmer until the chicken is done rather than relying on an unstated cooking time.
• Skipping the basting: Brush with the sauce regularly while roasting so the chicken gets an even coating.
• Scorching the outside: Turn the chicken over the charcoal as it browns.

How to store

Refrigerate leftover chicken in a covered container and eat within 3 days. Reheat until steaming hot throughout, adding a little water or reserved sauce if needed to keep it moist.

Frequently asked questions