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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Preparation Time

  Cooking Time - 52 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Place shallots, red bell pepper, chile peppers, lemongrass, macadamia nuts, garlic, ginger, sugar, turmeric, and salt in a food processor. Pulse into a smooth spice paste. | 2. Heat oil in a large skillet over medium heat. Add spice paste; cook and stir until fragrant, 2 to 3 minutes. Add chicken legs and coconut milk to the skillet; stir well to make sure chicken is coated with sauce. Reduce heat to medium-low. Simmer, covered, until chicken is cooked through, about 40 minutes. | 3. Remove chicken from skillet and let cool, about 15 minutes. Reserve sauce for serving. | 4. Preheat an outdoor grill for medium-high heat and lightly oil the grate. | 5. Grill chicken until skin is dark and caramelized, about 5 minutes per side. Serve with reserved sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shallot	4	halved		-	-	-	-
red bell pepper	1		chopped	-	-	-	-
red chile pepper	3			3.75	0.8259	0.1753	0.0412
lemongrass	1		sliced	-	-	-	-
macadamia nut	5			4810.6	92.594	52.997	507.659
garlic	2	cloves		8.94	1.9836	0.3816	0.03
ginger	1	teaspoon	chopped	1.6	0.3554	0.0364	0.015
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
salt	to taste			-	-	-	-
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
chicken leg	4			3880.5421	3.0827	296.8433	289.2273
coconut milk	1/2	cup		276.0	6.648	2.748	28.608

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.