Bali Chicken

Summary

Ingredients

• 6 chicken legs
• 50 ml soy sauce, sweet
• 40 ml soy sauce
• 100 g honey, liquid
• 0.5 ½ garlic bulb
• 1 tablespoon Tabasco
• 0.5 tablespoon ½ anise
• 1 tablespoon cinnamon
• 20 g iner, fresh
• 100 ml tomato (s), happened
• 1 tablespoon curry powder (greener if possible)
• 3 tablespoon vinegar (preferably rice wine vinegar from Asian), otherwise balsamic vinegar
• 1 tablespoon paprika powder, noble sweet

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Instructions

1. Coarsely dice roughly half a garlic bulb and finely dice 20g fresh ginger.
2. In a bowl, combine both soy sauces (50ml sweet and 40ml regular), 100ml tomato sauce, 100g liquid honey, 3 tablespoons vinegar, 1 tablespoon Tabasco, 0.5 tablespoon anise, 1 tablespoon cinnamon, 1 tablespoon curry powder, and 1 tablespoon paprika powder. Stir in the diced garlic and ginger.
3. Wash the chicken legs and remove the flap of skin inside each one. Cut each leg into 2 pieces (or 3 for large thighs).
4. Place the chicken pieces in a baking dish where they all fit flat. Pour the sauce over them and use a brush to coat the chicken skin with sauce. Cover and refrigerate for at least 2 hours.
5. Preheat oven to 170°C (340°F). Arrange the chicken so only about one-third of each piece is submerged in sauce—the exposed skin should sit above the liquid to roast.
6. Bake for 1 hour 30 minutes to 2 hours. Every 20-30 minutes, open the oven and brush the exposed skin with sauce. Watch that the skin does not brown too darkly. The chicken is done when it reaches 74°C (165°F) at the thickest part.
7. Serve hot or at room temperature with rice or flatbread for dipping in the sauce.
8. Optional advance method for enhanced flavor: Dice the garlic and let it steep in half the soy sauce in a sealed container for 24 hours. Separately, coat the chicken legs with the curry powder and remaining soy sauce, cover, and refrigerate for 24 hours. Combine both preparations, add the remaining sauce ingredients (ginger, tomato sauce, honey, vinegar, Tabasco, anise, cinnamon, paprika), then proceed with steps 5-7.