Chicken Jakarta

Title:
Chicken Jakarta

Yield:
4 Servings

Categories:
Chicken,
Indonesian




Ingredients:





     3 lb Chicken; cut up


   1/2 ts Mustard, dry


   1/2 ts Cumin, ground


   1/2 ts Coriander, ground


   3/4 ts Red pepepr flakes


     1 md Onion; chopped


     1 tb Olive oil


     2 tb Butter


     1 c  Walnut pieces


     2 ts Ginger, ground


 2 1/2 tb Sugar


     3 tb Soy sauce


     2 tb Oil


   3/4 lb Kale, fresh; stemmed &


          -coarsely chopped


     3 tb Wine vinegar, red


     2 ts Cornstarch dissolved in


     2 ts ;Water






 Preheat oven to 375 F. Oil a 13"x9"x2" baking dish. Arrange chicken pieces


 in dish & sprinkle w/ mustard, cumin, corriander & 1/2 tsp. of the hot


 pepper. Mix onion w/ oil; spoon around chicken. Bake uncovered 50 minutes,


 until chicken is browned, stirring onions occasionally to prevent eccess


 browning.


 


 Meanwhile, melt butter in a large frying pan over medium heat. Add walnuts


 & cook 2 1/2 minutes, stirring constantly, until nuts are lightly toasted.


 Sprinkle w/ ginger & 1 1/2 tsp. sugar. Cook, stirring, until sugar melts.


 Add 1 tbsp. of the soy sauce & cook, stirring, until liquid evaporates to
a


 glaze. Remove from heat & let cool.


 


 Heat vegetable oil in the same pan over medium heat. Add kale & remaining
1


 tbsp. soy sauce. Stir fry until wilted & tender; set aside.


 


 In a small saucepan, combine vinegar, remaining 2 tbsp. sugar, 1/4 tsp. hot


 pepper, 1 tbsp. soy sauce & 3 tbsp. water. Bring to a boil. Stir dissolved


 cornstarch slowly into hot sauce. Return to a boil, stirring, until


 thickened. Remove from heat, cover & set aside.


 


 When chicken is done, stir sauce & kale into pan juices. Scatter walnuts on


 top. Return to oven for 7 1/2 minutes to heat through.


 


  Prep: 20 minutes Cook: 1 hour


 


                                  Liz Nordsworthy


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini