[CH] Tonights Dinner - Really Good Stuff

RST G (synapse7@home.com)
Sun, 25 Apr 1999 22:29:09 -0400 

I made this tonight for dinner and it was wonderful. Of course you could
raise the heat quite a bit without losing flavor. I would've except
Hubby would not have been happy. I just added some sambal on my plate
and that made me happy:

                     *  Exported from  MasterCook  *

                        Best-Ever Broiled Chicken

Recipe By     : Terrific Pacific by Anya Von Bremzen
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken &Turkey

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  lb            chicken pieces (breasts halved if using) --
thighs & drums sep.
   2      tsp           ground coriander
   1      tsp           freshly ground black pepper
   1      tsp           salt
   1 1/2  tbsp          tamarind pulp -- pref. from Thailand
     1/3  cup           boiling chicken stock -- or canned broth**
   6                    dried red chiles -- 2-3", pref. Asian
   4      lg cloves     garlic -- chopped
   3      tbsp          shallots -- chopped **
   2      tsp           ginger -- freshly grated
   1      tbsp          lemongrass -- freshly chopped
   1 1/2  tbsp          vegetable oil
   3      tbsp          dark soy sauce
   3      tbsp          packed light brown sugar
   1 1/2  tbsp          rice vinegar
   1 1/2  tbsp          ketchup
     1/2  cup           fresh basil leaves -- finely chopped***

Rinse the chicken pieces well and pat dry with paper towels. Prick the
skin all over with tines of a fork.

In a small bowl, combine the coriander, black pepper and salt and rub
into the chicken pieces. Set aside.

Soak the tamarind pulf in the boiling stock off the heat for 15 minutes.
Stir and mash it with a fork to help it dissolve. Strain through a fine
strainer into a bowl, pressing on the solids with the back of a wooden
spoon to extract all the liquid. Set aside.

Stem the chiles and shake out the seeds. Using scissors, cut the chiles
into pieces. Soak in warm water to cover for 10 minutes. Drain well.

Combine the chiles, garlic, shallots, ginger, lemongrass, tamarind
liquid, oil, soy sauce, sugar, ketchup, and basil in a food processor
and process to a puree. Arrange the chicken in a large shallow dish and
pour the marinade over. Cover and refrigerate 2 hours or overnight.

Preheat the broiler.

Remove the chicken pieces from the marinade and arrange in a baking dish
deep enough to later accommodate the marinade. Broil the chicken until
browned and half cooked, about 10 minutes. Pour the marinade over the
chicken, turn the pieces on the other side, and broil until cooked
through, another 10-15 minutes. If the chicken is browning too quickly,
move the baking dish further away from the broiling element. If your
oven and broiler are controlled by the same dial, reduce the temperature
from broil to 375°F.

Remove the chicken pieces to a serving dish and pour the pan juices over
it. Serve at once. Serves 4-6.

                   - - - - - - - - - - - - - - - - - - 

NOTES : Risa's notes: * I didn't have canned broth or fresh so I used
1/3 tsp Better Than Bouillon Chicken Base and 1/3 cup water and boiled
it together. Worked just fine.
** I didn't have any so I omitted this from the recipe.
*** I didn't have any basil so I used another herb (I had parsley, mint
and cilantro so I used one of them).

After broiling for the first 10 minutes, I took off the skin from the
thighs and poured the marinade over it. I found it easier than removing
it when fresh. Then I continued the broiling until finished.

RisaG