indonesian beggar's chicken (clay pot)

Name: Indonesian Beggar's Chicken (Clay Pot)
Prep time: 2 h
Cook time: 1 h 30 min
Yield: 6
Cuisine: Asian
Ingredients: 1 medium onion, peeled and sliced; 2 tablespoon(s) chopped fresh cilantro; 3 clove(s) garlic, chopped; 1 tablespoon(s) tamarind paste; 1 - serrano chile, seeded and chopped; 1 - anchovy fillet, drained and chopped; 2 tablespoon(s) soy sauce; 1 tablespoon(s) fresh lime juice; 1/4 teaspoon(s) salt; 1/2 teaspoon(s) ground black pepper; 4-5 pound(s) whole chicken

7 Pinches

Mikekey *

Seattle, WA

Updated on Jun 30, 2016

This is done in a clay cooker, such as a Romertopf. Serve with basmati or jasmine rice. Remember the clay cooker needs to be soaked in water and put into a COLD oven.

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prep time 2 Hr

cook time 1 Hr 30 Min

method Bake

yield 6 serving(s)

Ingredients

1 medium onion, peeled and sliced
2 tablespoons chopped fresh cilantro
3 cloves garlic, chopped
1 tablespoon tamarind paste
1 - serrano chile, seeded and chopped
1 - anchovy fillet, drained and chopped
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/2 teaspoon ground black pepper
4-5 pounds whole chicken

How To Make indonesian beggar's chicken (clay pot)

Step 1

In a blender or food processor, combine all ingredients, except chicken, and blend to a paste.

Step 2

Rinse Chicken and pat dry with paper towel. Place on a plate and spread one third of the paste on the inside of the chicken. Spread remaining paste on outside of chicken and cover with plastic wrap. Refrigerate for 1 to 2 hours.
Step 3

Soak 3-quart clay cooker (top and bottom) in water for 15 minutes.
Step 4

Place chicken in soaked clay cooker and cover with lid. Place in a COLD oven. Set temperature to 450F and cook for 1 hour and 25 minutes.
Step 5

Remove chicken from cooker and let rest on platter for 10 minutes before carving.
Step 6

Meanwhile, pour the pan juices from the cooker into a small bowl and let sit until ready to serve. Just before serving, skim off any fat that has risen to the surface. Carve chicken and serve with the pan juices.
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