RECIPE CHICKEN & LAWAR BALI

Stuffed chicken

This is normally served with plain rice but a wild rice mix or black venere rice would make a great accompaniment.

Serves 6
2cm piece ginger, grated
Zest of 1 lemon
2 garlic cloves, crushed
2 red chillies, finely chopped
1 tsp turmeric (or 2cm piece fresh turmeric, peeled and grated)
2 tbsp coriander stalks, chopped
1 bunch spring onions, chopped
50g creamed coconut block, grated
6 chicken breasts (or 10-12 chicken thighs)
1 tbsp rapeseed oil
300ml good chicken stock
Coriander leaves, picked, to serve

1 Put all the ingredients from the ginger to the coconut in a food processor or blender. Blitz to a paste.

2 Stuff the chicken breasts with the paste, retaining 1 tbsp of it back. Prise a small amount of the skin away from the flesh to create a pocket under the skin. Stuff a little of the paste under the skin. Rub any paste left on your hands into the chicken.

3 Preheat the grill. Heat the oil in a large shallow frying pan. Put the chicken breasts in the pan skin-side up and cook over a medium heat for about 5 minutes. Put the pan under the grill for about 4-5 minutes. If the chicken skin starts to brown too quickly, turn the grill down to low and keep checking that the skin is browning nicely.

4 Whisk the reserved paste into the chicken stock. Remove the chicken from the grill and pour in the stock. Cook over a low heat until the chicken is firm to touch. Sprinkle with coriander leaves.

Lawar

Coconut and eastern spices combine with stalwarts of the British kitchen – mince and winter veg – in this Balinese hot salad.

For the paste
2 red chillies
4 small shallots
2 garlic cloves
A large pinch each of white pepper and nutmeg
4 skinless almonds
2 tsp sesame seeds
2cm cube galangal, grated
2 tsp shrimp paste
1 tsp ground coriander

For the rest
50g desiccated coconut
1 tbsp rice bran oil or unflavoured vegetable oil
100g pork or chicken mince
2 tsp palm sugar
100g savoy cabbage, shredded
100g kale, shredded
100g beansprouts
Juice of 1 lime

1 Make the paste by blending the nine paste ingredients together.

2 Cover the coconut with boiling water and leave for 15 minutes. Squeeze out any excess water.

3 Heat the oil in a large frying pan and fry the spice paste with the meat mince and coconut. Sprinkle with palm sugar and cook for about 15 minutes, stirring occasionally over a medium heat.

4 Blanch the cabbage and kale in boiling salted water for a minute. Drain well.

5 Toss the cabbage, kale and beansprouts with the spiced pork mix. Finish with lime juice to taste.

Very tasty Recipe Of Lawar and a good Chicken 

Hope You Enjoy 😊😊😊