Ayam Pinadar - peppery chicken from North Sumatra

Ingredients

• 1 (1 kg)chicken
• 2 tbspgrated coconut
• 100 mlwater
• 4kaffir lime leaves (jeruk purut)
• 3Indonesian bay leaves (salam)
• 1/2 tspsalt
• 4 tbspoil
• 6candlenuts
• 5red chillies
• 4red bird's eye chillies
• 4shallots
• 3 clovesgarlic
• 2 stalkslemongrass
• 2 cmginger
• 2 tspwhite pepper
• 2 tbspandaliman pepper (or Sichuan pepper)
• 1chicken liver

Instructions

1. 1

   Grill the chicken

   Grill or broil the chicken all over above a charcoal fire, taking care not to let it burn. Cut it into pieces.

2. 2

   Make the paste

   Pound or grind the candlenuts, chillies, shallots, garlic, lemongrass, ginger, white pepper, andaliman pepper and chicken liver into a fine paste.

3. 3

   Fry the paste

   Heat the oil in a pan and fry the paste for 4 minutes, until fragrant.

4. 4

   Simmer the chicken

   Add the chicken, grated coconut, salam leaves, kaffir lime leaves, salt and water, then mix well. Cover the pan and simmer gently until the chicken is cooked and the sauce has thickened.

What is Ayam Pinadar?

Ayam Pinadar is a chicken dish associated with North Sumatra, Indonesia. It combines grilled chicken with a pounded spice paste and is known for its bold, peppery seasoning.

The dish's character comes from andaliman, a fragrant pepper used in Batak cooking. Grilling before simmering gives the chicken a smoky foundation, and cooking it in the spice paste brings the flavours together.

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 the chillies, shallots and other aromatics contribute a modest amount of carbohydrate. Oil and coconut are the main sources of fat in the listed ingredients. Serve it with rice and a generous vegetable side to make a balanced plate.

The spice paste

Chillies and aromatics: the red chillies, bird's eye chillies, shallots, garlic, lemongrass and ginger form the paste's savoury, hot base. Pound or grind them thoroughly so they cook evenly.

Pepper and liver: white pepper and andaliman supply the dish's peppery lift, while chicken liver adds body to the paste. If using Sichuan pepper instead, expect a different but similarly fragrant pepper note.

Grilling before simmering

Char the chicken all over without blackening it; the aim is a little smoky flavour, not a burnt exterior. Cut it into pieces after grilling so it can cook through in the sauce.

If you are broiling indoors, watch the chicken closely and turn it as needed to colour it evenly. The recipe calls for a charcoal fire, so an indoor broiler will not give exactly the same smoky flavour.

Frying the paste

Cook the paste in the oil for 4 minutes, stirring so it does not catch on the pan. It should smell fragrant before you add the chicken and other ingredients.

This brief frying helps soften the raw edge of the ground aromatics. Keep the heat moderate, particularly if the paste is thick or the pan is prone to hot spots.

Getting the sauce right

Gentle heat: cover the pan and let the chicken simmer slowly in the 100 ml of water. A hard boil can make the sauce reduce too quickly before the chicken is cooked.

Doneness: check that the chicken is cooked through, and look for a sauce that has thickened rather than remaining watery. If it still seems thin once the chicken is ready, uncover the pan and simmer gently until it reduces.

Serving Ayam Pinadar

Serve the chicken hot with steamed rice, which works well with the peppery sauce. A simple vegetable side can add freshness alongside the rich spice paste.

Spoon some sauce over each portion so the rice picks up the aromatics. Keep extra chillies or other spicy accompaniments optional at the table.

Recipe notes & tips

• Grill the chicken until coloured but not burnt, as bitter char can overpower the spice paste.
• Pound the paste finely so the aromatics and chicken liver blend into a cohesive sauce.
• Stir the paste regularly during its 4-minute fry to prevent it catching.
• Keep the pan covered during the gentle simmer so the chicken cooks in the sauce.
• Taste the sauce near the end and adjust the salt to suit your ingredients.

Variations

• Use Sichuan pepper: it can stand in for andaliman, although its aroma is different.
• Adjust the heat: reduce the bird's eye chillies for a milder paste.
• Add lime: serve with a squeeze of lime for a sharper finish.
• Use chicken pieces: start with jointed chicken if cutting up a whole bird is inconvenient.
• Serve with greens: add a plain vegetable side to contrast with the rich, peppery sauce.

Common mistakes to avoid

• Burning the chicken: grill it until evenly coloured, not blackened.
• Leaving the paste coarse: pound or grind it finely so it fries evenly.
• Scorching the paste: stir it as it cooks for the full 4 minutes.
• Boiling too fiercely: keep the covered simmer gentle so the sauce does not reduce too soon.
• Serving watery sauce: once the chicken is cooked, simmer uncovered until the sauce thickens.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a covered pan until piping hot, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions