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Ayam Jeruk (Grilled Chicken and Toasted Coconut Salad)
THE BITTEN WORD20Ingredients
65Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 1 1/2 lb. chicken breasts (bone-in, skin-on)
- 2 3/4 cups canola oil
- 1 coconut (cracked open and shredded)
- 12 shallots (small Asian, or 4 medium regular shallots, thinly sliced)
- 1/4 tsp. grated nutmeg (freshly)
- 1/4 tsp. black peppercorns (whole)
- 1/4 tsp. coriander (whole)
- 1 long pepper (Balinese, optional)
- 2 tsp. ground turmeric
- 16 cloves garlic (peeled)
- 3 candlenuts (or unsalted macadamia nuts)
- 1 piece galangal (peeled and thinly sliced)
- 2/3 cup coconut milk (preferably UHT from a carton)
- 1/2 tsp. shrimp paste (Indonesian)
- 5 thai chiles (small red, stemmed)
- 1 holland chile (stemmed)
- kosher salt (to taste)
- 4 kaffir lime leaves (fresh or frozen, thinly sliced)
- 1 lime
- cooked white rice (for serving)
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