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Ayam Kacang Bukittingga (Peanut Chicken)

 

62

Yield

6

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, Low Carb
 

Ingredients

1 medium onions
sliced
2 cloves garlic
peeled and minced
½ Piece ginger
sliced
*
4 each red chili peppers
fresh, hot, seeded and sliced
*
teaspoon black pepper
ground
*
teaspoon turmeric
*
1 x salt
to taste
*
2 cups coconut milk
1 each salam leaf
*
1 slice laos
*
3 pound chicken
cut into 8 pieces, discard loose skin and fat
cup peanuts
dry roasted

Directions

Process onion, garlic, ginger chile, pepper, turmeric, salt and ¼ cup coconut milk to a smooth paste.

Put the rest of the coconut milk in a pan with the spice paste and bring to a boil over moderate heat.

Add salam, laos, chicken and peanuts and continue to cook, uncovered, over low heat for 30 to 40 minutes, basing frequently, until almost all the liquid has evaporated.

Serve warm.

Serves 6.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 63752% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 202mg 67%
Sodium 208mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 139g
Vitamin A 2% Vitamin C 5%
Calcium 6% Iron 32%
* based on a 2,000 calorie diet How is this calculated?

 

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