Tactical Tastes

Category: Chicken

  • Ayam Percik

    Ayam Percik

    Ayam Percik is a malaysian chicken favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 6 Chicken Thighs
    • 16 Challots
    • 1 1/2 Ginger
    • 6 Garlic Clove
    • 8 Cayenne Pepper
    • 2 tbs Turmeric
    • 1 1/2 Cumin
    • 1 1/2 Coriander
    • 1 1/2 Fennel
    • 2 tbs Tamarind Paste
    • 1 can Coconut Milk
    • 1 tsp Sugar
    • 1 cup Water

    Method

    In a blender, add the ingredients for the spice paste and blend until smooth.

    Over medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant. Add water or oil 1 tablespoon at a time if the paste becomes too dry. Don’t burn the paste. Lower the fire slightly if needed.

    Add the cloves, cardamom, tamarind pulp, coconut milk, water, sugar and salt. Turn the heat up and bring the mixture to boil. Turn the heat to medium low and simmer for 10 minutes. Stir occasionally. It will reduce slightly. This is the marinade/sauce, so taste and adjust seasoning if necessary. Don’t worry if it’s slightly bitter. It will go away when roasting.

    When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.

    Preheat the oven to 425 F.

    Remove the chicken from the marinade. Spoon the marinade onto a greased (or aluminum lined) baking sheet. Lay the chicken on top of the sauce (make sure the chicken covers the sauce and the sauce isn’t exposed or it’ll burn) and spread the remaining marinade on the chicken. Roast for 35-45 minutes or until internal temp of the thickest part of chicken is at least 175 F.

    Let chicken rest for 5 minutes. Brush the chicken with some of the oil. Serve chicken with the sauce over steamed rice (or coconut rice).

    Want to watch it come together? See the full walkthrough.

  • Belgian Waterzooi Chicken

    Belgian Waterzooi Chicken

    Belgian Waterzooi Chicken is a chicken favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 Chicken Legs
    • 1 Chicken Breast
    • 3 Cups Water
    • 1 small Carrots
    • 2 Leek
    • 1 Celery
    • 100g Potatoes
    • 2 cloves Garlic
    • 1 Sprig Rosemary
    • 1 1/2 cups Cream
    • 2 Bay Leaf
    • 1 tablespoon Unsalted Butter
    • 1 Egg Yolks
    • Pinch Pepper
    • Pinch Salt

    Method

    Put the chicken, water and one garlic clove in a large saucepan. Place it over medium-high heat until boiling. Then turn the heat low, cover the pan and simmer the chicken for 10 minutes. Remove the chicken leg and breast. Keep the fresh chicken stock for later.

    Let the chicken cool. Then dice the chicken breast up. Pick the meat off the leg. Discard any bones and skin. Slice the leek, celery and carrot finely (julienne). Add the butter, rosemary and bay leaves to a large pan and place it over medium heat until melted.

    Then add the sliced vegetables. Season with pepper and salt.

    Stir and cook the vegetables for 3 minutes. Then add the shredded and diced chicken.

    Cover the pan and cook the chicken and vegetables for 5 minutes. Then add the cream and ½ cup (120 ml) of the fresh chicken stock.

    Look at this delicious waterzooi recipe! Do try out my chunky chicken stew with fresh leeks, celery, carrots and lots of cream… This is Belgian comfort food!

    Cover the pan and cook the stew for 20 minutes until the potatoes are tender. Add the egg yolk and 2 tablespoons of the warm cream from the pan to a cup. Whisk and add it back to the pan to thicken the sauce.

    Stir all the ingredients and then turn the heat very low. Check the seasoning and add extra pepper or salt to taste. Remove the rosemary and bay leaves. Divide the stew over deep plates and drizzle with the remaining cream sauce. Serve hot.

  • Bengali Chicken Curry with Potatoes

    Bengali Chicken Curry with Potatoes

    Bengali Chicken Curry with Potatoes is a chicken favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 tablespoons Olive Oil
    • 2 diced Onion
    • 1 tablespoon Ginger Garlic Paste
    • 2 diced Tomato
    • 1 tsp Cayenne Pepper
    • 1 tsp Curry Powder
    • 1 tsp Garam Masala
    • 1 tsp Ground Turmeric
    • 1 tsp Ground Cumin
    • 4 Chicken Breast
    • 2 large Red Potatoes
    • 1/2 cup Cilantro

    Method

    Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.

    Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.