Malaysian-Style Chicken Randang

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Malaysian-Style Chicken Randang
Serving Size:4|Prep Time:30minutes|Cook Time:1 hour20 minutes
Malaysian-Style Chicken Randang

Ingredients

Flavoring Paste
  • 6 stalks lemongrass
  • 6 shallots, peeled, roughly chopped
  • 4 cloves garlic, peeled
  • 1 tablespoon chopped, fresh turmeric
  • 2 tablespoons chopped fresh ginger, grated
  • 6 small dried red chiles, such as arbol, stemmed and seeded
  • 2 tablespoons lime juice (if needed)
For the Chicken
  • 1 tablespoon sunflower oil or other neutral oil
  • 4 whole star anise
  • 2 sticks cinnamon
  • 2 ½ cups full fat, canned coconut milk
  • 2 teaspoons ground cinnamon
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • 6 teaspoons lime zest
  • 4 chicken hindquarters or 4 thighs and 4 drumsticks, skin on, bone in

Nutritional Information

  • Turmeric contains curcumin, a polyphenol that has shown to have anti-inflammatory effects when consumed.
  • To help decrease saturated fat intake, remove skin from poultry.

Directions

Print Recipe
Flavoring Paste
  1. Trim the hard bottom and bristly tops of the lemongrass stalks leaving about 5 - 6 inches of the main stalk. Pull off and discard the outer 2 or 3 layers then slice into ¼ inch pieces.
  2. Put the lemongrass, shallots, garlic, turmeric, ginger and chiles into a food processor. Pulse into a paste. Add the lime juice 1 tablespoon at a time, if needed, to help process to a smooth paste.
Chicken
  1. Heat the oil in a large skillet over medium-low heat. Add the cinnamon and star anise and cook until they become fragrant, about 2 minutes.
  2. Stir paste into the pan and cook, stirring with a wooden spoon for 5 minutes. The paste will start to separate from the oil.
  3. Add the coconut milk, cardamom, sugar, salt and lime zest. Bring to a boil then lower heat to a light simmer. Allow to reduce by 1/4th of the volume, about 20 minutes.
  4. Add the chicken to the skillet and continue to simmer until the liquid is nearly dry and has reduced by 95 percent, turning the chicken occasionally to prevent it from sticking to the bottom of the skillet. This will take 45 minutes to 1 hour, (cover with a splatter guard as the mixture will bubble gently).
  5. Let the chicken brown in the oil which remains in the pan. Turn the chicken for even color. Test the chicken for doneness, it should fall off the bone and the internal temp should be at least 165ºF

Chef's Narrative

Slow cooked chicken absorbs the spices and flavors of cinnamon and star anise in this Malaysian-inspired dish. Serve with rice or noodles, and lots of condiments on the side – we like pickled veggies and spicy sauces.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 510, Total Fat: 37g, Saturated: 14g, Trans Fat: 0g, Sodium: 290mg, Potassium: 479mg, Carbohydrate: 9g, Dietary Fiber: 1g, Protein: 31g
Allergens:
NONE

Directions

Print Recipe
Flavoring Paste
  1. Trim the hard bottom and bristly tops of the lemongrass stalks leaving about 5 - 6 inches of the main stalk. Pull off and discard the outer 2 or 3 layers then slice into ¼ inch pieces.
  2. Put the lemongrass, shallots, garlic, turmeric, ginger and chiles into a food processor. Pulse into a paste. Add the lime juice 1 tablespoon at a time, if needed, to help process to a smooth paste.
Chicken
  1. Heat the oil in a large skillet over medium-low heat. Add the cinnamon and star anise and cook until they become fragrant, about 2 minutes.
  2. Stir paste into the pan and cook, stirring with a wooden spoon for 5 minutes. The paste will start to separate from the oil.
  3. Add the coconut milk, cardamom, sugar, salt and lime zest. Bring to a boil then lower heat to a light simmer. Allow to reduce by 1/4th of the volume, about 20 minutes.
  4. Add the chicken to the skillet and continue to simmer until the liquid is nearly dry and has reduced by 95 percent, turning the chicken occasionally to prevent it from sticking to the bottom of the skillet. This will take 45 minutes to 1 hour, (cover with a splatter guard as the mixture will bubble gently).
  5. Let the chicken brown in the oil which remains in the pan. Turn the chicken for even color. Test the chicken for doneness, it should fall off the bone and the internal temp should be at least 165ºF

Chef's Narrative

Slow cooked chicken absorbs the spices and flavors of cinnamon and star anise in this Malaysian-inspired dish. Serve with rice or noodles, and lots of condiments on the side – we like pickled veggies and spicy sauces.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 510, Total Fat: 37g, Saturated: 14g, Trans Fat: 0g, Sodium: 290mg, Potassium: 479mg, Carbohydrate: 9g, Dietary Fiber: 1g, Protein: 31g
Allergens:
NONE

Ingredients

Flavoring Paste
  • 6 stalks lemongrass
  • 6 shallots, peeled, roughly chopped
  • 4 cloves garlic, peeled
  • 1 tablespoon chopped, fresh turmeric
  • 2 tablespoons chopped fresh ginger, grated
  • 6 small dried red chiles, such as arbol, stemmed and seeded
  • 2 tablespoons lime juice (if needed)
For the Chicken
  • 1 tablespoon sunflower oil or other neutral oil
  • 4 whole star anise
  • 2 sticks cinnamon
  • 2 ½ cups full fat, canned coconut milk
  • 2 teaspoons ground cinnamon
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • 6 teaspoons lime zest
  • 4 chicken hindquarters or 4 thighs and 4 drumsticks, skin on, bone in

Nutritional Information

  • Turmeric contains curcumin, a polyphenol that has shown to have anti-inflammatory effects when consumed.
  • To help decrease saturated fat intake, remove skin from poultry.
 

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