Dinner for 4

Ayam Percik Chicken

Name: Ayam Percik Chicken
Total time: 60 min
Yield: 4 servings
Cuisine: Hawaiian and Pacific
Ingredients: 6 chicken thighs; 16 challots; 1 1/2 ginger; 6 clove garlic; 8 cayenne pepper; 2 tbsp turmeric; 1 1/2 cumin; 1 1/2 coriander; 1 1/2 fennel; 2 tbsp tamarind paste; 1 can coconut milk; 1 tsp sugar; 1 cup water

Chicken thighs bake in a coconut sauce blended with shallots, garlic, ginger, chilies, spices, and tamarind.

Typical price

$31.19for 4 servings

$7.80 per serving$31.19 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: TheMealDB

60 minstart to table
Mediumdifficulty
4servings as written
$$$$typical cost tier

Hawaiian and Pacific Dairy-free High-protein Family Dinners

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Chicken thighs, bone-in or boneless$2.29/lb typical	1.9 lb	$4.29Typical price
Leeks and shallots$3.49/lb typical	2.5 lb	$8.73Typical price
Fresh ginger$0.40/oz typical	1.5 oz	$0.60Typical price
Garlic$0.75 each typical	0.5	$0.45Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.5	$0.56Typical price
Fennel, artichokes, celery root$2.49 each typical	1.5	$3.74Typical price
Coconut milk$0.14/oz typical	15 oz	$2.10Typical price
Total for the servings shown		$31.19

Pantry staples you likely have

Dried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)Asian sauces and pastesSugar and brown sugar

Not included in the cost.

Ingredients

6 chicken thighs
16 challots
1 1/2 ginger
6 clove garlic
8 cayenne pepper
2 tbsp turmeric
1 1/2 cumin
1 1/2 coriander
1 1/2 fennel
2 tbsp tamarind paste
1 can coconut milk
1 tsp sugar
1 cup water

Steps

Heat the oven to 400 F and place the chicken thighs in a large baking dish.
Blend or finely mince the shallots, ginger, garlic, cayenne peppers, turmeric, cumin, coriander, and fennel with a little water.
Cook the spice mixture in a large skillet over medium heat for 8 minutes, stirring often.
Add the tamarind paste, coconut milk, sugar, and water, then simmer the sauce for 7 minutes.
Pour the sauce over the chicken, cover the dish, and bake for 20 minutes.
Uncover the dish and bake for 10 minutes more, until the thickest thigh reaches 165 F.