Indonesian Slow Cooked Chicken Ayam Manado Recipes

INDONESIAN SLOW-COOKED CHICKEN (AYAM MANADO)

Indonesian Slow-Cooked Chicken (Ayam Manado) image

This recipe was provided by a lovely man called Barnadi who ran a groovy little Balinese Restaurant in Richmond, Melbourne called Djakarta. This was our favourite thing on the menu, and we could never resist ordering it. I think the restaurant is still there, but last I heard Barnadi had left Australia and opened a restaurant in Bath, England. * Chicken thigh or breast fillets can be used if preferred, but meat cooked on the bone gives the best flavour. If using breast fillets, cut into pieces before cooking.

Provided by amanda l b

Categories Chicken Breast

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

8 skinless chicken legs
2 large onions
4 large tomatoes, chopped
20 kaffir lime leaves
1/2 teaspoon turmeric
1 small chili (seeds removed or to taste)
3 cm square piece gingerroot
1 teaspoon olive oil
1/4 teaspoon pepper
1/2 teaspoon salt
2 cups chicken stock
1 cup basil leaves
1 tablespoon fried shallot (optional)

Steps:

Puree onions until they have the consistency of a thick paste. A blender gives the best results.
Put oil in a deep pot. Add the onions and saute for about 1 minute.
Add all the other ingredients into the pot, (except the chicken pieces, basil and fried shallots), and simmer for about 30 minutes on medium heat. Stir occasionally to prevent burning on bottom of the pot.
When sauce is cooked and slightly thickened, reduce heat slightly and add chicken. Cook for further 30 minutes or until meat is virtually falling off bones. [If using breast fillets, reduce the cooking time and cook until the chicken is cooked through but still tender].
Remove chicken from bones [a bit messy, but as stated, I find cooking on the bone gives the best flavour!].
Stir through the basil leaves.
Top with fried shallots. Serve with steamed rice.

Nutrition Facts : Calories 868.4, Fat 26.2, SaturatedFat 6.4, Cholesterol 423.2, Sodium 1398, Carbohydrate 38.3, Fiber 7.8, Sugar 19.9, Protein 117

SLOW-COOKED APRICOT-THYME CHICKEN (REDUX)

Slow-Cooked Apricot-Thyme Chicken (Redux) image

I acted on some of the comments of the brave souls in RSC#15 who tried this and changed the amount of onion soup from the original! Their input, I promise you, make it a better recipe. A blend of sweet and savory flavors transforms this inexpensive meat into an enticing meal that looks special even though it's made simple in a slow cooker. Use a low-sodium soup mix or ChefDee's Substitute for 1 Envelope Onion Soup Mix and sugar-free preserves for a healthier version.

Provided by East Wind Goddess

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

12 chicken thighs (boneless, skinlesss)
salt and pepper (to taste)
1/2 tablespoon olive oil
1/2 tablespoon butter
1 tablespoon onion soup mix
1/4 cup spicy brown mustard
3/4 cup apricot preserves (or jam)
1 cup dry sherry
2 tablespoons apple cider vinegar
1 teaspoon dried thyme leaves
1/4 teaspoon salt
2 tablespoons cornstarch (optional)

Steps:

Season the chicken thighs with salt and pepper.
In a pan, heat oil and butter and place chicken thighs in it. Saute until lightly browned.
Arrange chicken pieces in 3-4 quart slow cooker.
Use the sherry to deglaze the pan, stirring until the volume is reduced by half.
Mix remaining ingredients in the pan and pour over chicken. Stir to coat.
Cover crock pot and cook on low for until chicken is thoroughly cooked and tender. In my hamilton Beach, it's about 4 hours, but cooking times vary so much in slow cookers, it's best to check.
Optional: When the dish is almost ready, combine the cornstarch with 3 tablespoons liquid from the crock pot and mix until smooth. Add back to the crock pot; turn to high for 10-15 minutes until sauce is thickened.

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