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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Breast of Chicken Indonesian Style Excerpted from The New York Times Chicken Cookbook. Ingredients:
4 boneless skinless chicken breast halves, about 1 1/4 pounds |
salt & freshly ground black pepper |
1 tablespoon soy sauce |
1 teaspoon honey or 1 teaspoon brown sugar |
2 tablespoons fresh lemon juice |
1 tablespoon ground cumin |
1/8 teaspoon cayenne pepper |
1/2 teaspoon turmeric |
1 tablespoon ground coriander |
2 teaspoons finely chopped garlic |
2 tablespoons vegetable oil |
Directions:
1. Place the chicken in a mixing bowl.
2. Add salt, pepper, soy sauce, honey, lemon juice, cumin, cayenne, turmeric, coriander and garlic.
3. Blend well so that the pieces are well coated.
4. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
5. Heat the oil in a skillet large enough to hold the pieces in one layer without crowding over medium heat.
6. Add the pieces of chicken and cook until browned on one side.
7. Turn the pieces and reduce the heat to medium high.
8. Cook until done.
9. Serve with rice.
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