CHICKEN

It has been hot days, in fact, for a couple of days were pretty hot. The heat is very tiring for us, but we are happily keeping our self-amused and busy.

Dinners we had, but there were no cooking.  It's good to have days off, from eating well and cooking.

Here, I am posting a recipe for cooking chicken, the traditional cooking from the place that I come from.  I cook the dish often enough, and this is what I did a while ago.  I hope you like to try, the recipe is easy to follow, and the ingredients are available in the supermarket or market

Cook the dish in a fresh springtime or a cooler summer day.

Baked Chicken Javanese Style

Ayam Panggang

The spicy chicken dish, marinade in mild spices, baked to cook, then finished off by grilling.  It goes very well with steamed white rice, accompanied by a fresh salad and hot sambal.

Step By Step
Rub the chicken with the marinade

Add chopped chives and garlic then bake for 33 minutes

Reserve the leftover marinade, chopped cooked onion

Mix the marinade and cooked onion together

Bake the chicken in a medium-hot oven

After baking for 33 minutes

Turn it over, spread the onion mixture over it

Grilled under lower heat at 175 degrees C

for 22 minutes until golden.

Freshly Cooked  Ayam Pangang

Ayam Panggang - Baked/Grilled Chicken

1 young chicken-1.3 kg
Marinade Ingredients:
2 tablespoons tamarind pulp
1 teaspoon sugar
1 tablespoon sweet and salty soy sauce
1 teaspoon salt
 Herbs and spices: fresh chives, garlic and onion, sliced thinly
Method
Wash the raw chicken, cut in halves
Place marinade ingredients in a large bowl (make sure it is large enough, fits for the chicken)
Put the chicken in and rub in the marinade onto it, cover with plastic wrap
Refrigerate the chicken for overnight, take it out one hour before cooking time
Cooking:
Heat the oven up to 200 degrees C
Place the chicken, on a baking rack, skin down and bake for 33 minutes.
Turn it over, then switch the oven into the grill mode, lower the heat down to 175 degree
Grill the chicken for 22 minutes until golden brown. (I keep the chicken in the oven until serving time)
To serve: 
Serve hot or room temperature with steamed white rice,  a side salad and sambal

Enjoy the chicken dish recipe.



Chicken Pie Moroccan Style
Chicken Beesteya Susy's way
Tradition Moroccan chicken pie, beautiful chicken and spiced with saffron, add almonds, and egg custard baked in a delicate pastry.  It is very delicious, and I could have it at any time.  However, on a hot day, it is not a good idea, because light up the oven makes the place extra hot.   I have the solution, I do it my own way, and it is good.
I cooked for my open family pie based on Beestya.  Easy and Delicious. It's cooked on top of the stove, no oven is needed.  One day I must show you how to do it.

Picture of a fish pie Moroccan style or Fish Beestya from my cooking in the past, if you are keen enough to cook a hot dish, you could find the recipe from this blog.  Simply type Moroccan pie to search.  

Fish Beestya - Fish Pie

The look of Chicken Beestya is the same or similar to the Fish Beestya.


Cold Chicken - Home Cooking. For hot spring and summer days, cold meat-home cooking is always welcome.  Chicken breast is right for this dish.  You need a large piece of chicken breast to make an excellent sliced cold chicken.
Another cold chicken dish which is good to be served cold is chicken galantine, it is rather complicated to do though, maybe I could show you one day.

The way I do the cold chicken Breast Fillet.
A large piece of chicken breast, rub with lemon juice, and salt. Put it on baking paper, rub with oil, put sliced lemon and fresh rosemary.  Wrap it, and wrap again with a piece of foil (it looks like a parcel).  Bake in a hot oven for 11 minutes.  Take it out and let it cool.  When it is cold, take the whole parcel, refrigerate and use or serve the chicken the next day.  Take it out from the fridge, and open the parcel, take the cooked chicken out and slice thinly.  Dress it in the creamy dressing if you wish, but I am happy enough simply drizzle with good olive oil and add some fresh herbs on top. 
Using a hot oven but in a short time is alright.

Cold baked chicken fillet ready to slice.

Fillet of pork or fillet of beef is a beautiful protein which is excellent to be prepared that way.  Served cold with relishes.

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Baking and cooking may not take place often enough in November, but we have been enjoying to spend time in the garden and doing other work.  I must share my recipes from the past posts to keep in touch with everyone.



Until Next Post
Susy