Dutch Spicy Chicken:
What's The Big Idea?
Calling this a Dutch recipe is probably something of a culinary misnomer - it is a dish that has become popular in the Netherlands through their explorations of the far east
centuries ago, and is clearly of Indonesian or Malaysian origin.
Wherever it's from originally, it is delicious served with plain boiled rice and some crisp stir-fried vegetables.
Here's the list of what you need:
- 4 chicken pieces - drumsticks or large thighs
- 1 tablespoon made mustard
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 2 small onions, peeled and very finely sliced
- 2 cloves garlic, minced
- 1 teaspoon sambal oelek**
- 3 tablespoons ketjap manis*
is a sweetened soy sauce from Indonesia. If you know a good Asian grocer, you should be able to obtain it. If not, substitute 3 tablespoons light soy sauce, and 3 teaspoons sugar.
is an Indonesian/Malaysian condiment, consisting mainly of mashed chillies and salt. It has a delicious smokey, fiery kick! If you can't get hold of it, use two finely chopped red chillies instead, but it won't be quite the same!
What To Do
- Coat the chicken pieces with mustard, wrap in clingfilm and refrigerate for at least 2 hours
- Mix the onion, garlic, lemon juice and sambal oelek together
- Heat the oil in a wok and fry the chicken thighs on all sides until golden brown
- Add the onion-sambal mix and fry for a further 5 minutes
- Add the ketjap manis and a little water if needed, and cook for a further 10 minutes over a low heat, turning regularly and basting with the sauce
- Serve the chicken with the onion sauce over the top