Braise of chicken with tomatoes
Beb writes down ‘nutmeg’ in her ingredients list. She doesn’t add any amounts. I use two tablespoons. I make a lot of chicken today (about 1,5 kilo). I like chicken legs a lot; easy to eat.
Dish good for 3-4 people, ready in an hour.
Braise of chicken with tomatoes #267 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 232.
Ingredients
- 1 chicken of about 1000 to 1200 grams
- 4 tablespoons of butter
Herbs and spices
- 5 tablespoons of chopped onions
- 3 chopped garlic cloves
- 2 medium tomatoes
- 3 tablespoons of soy sauce (sweet)
- pepper
- nutmeg
- salt
- Cut the chicken into chunks and rub it in with salt, pepper and nutmeg.
- Let it marinade some time.
- Fry the chicken in the butter and when they are golden brown add the onions and garlic.
- Cut the tomatoes into slices and fry them together with the chicken.
- Finish it with a bit of water and soy sauce.
Rub the chicken generously with the three spices: pepper, salt and nutmeg. Let it marinade for half an hour before cooking. If you like to see an overview of all Indonesian herbs and spices, check out this link.
Chicken legs need 30 to 40 minutes to cook on low heat. I melt the butter in the pan completely. If the froth begins to pull away, I cover the entire bottom of the pan with all the legs otherwise your butter will burn. After 3 minutes, when the chicken legs are light brown on all sides, I turn down the heat and let them simmer for 20-30 minutes.
Add the onions and garlic when the legs still need 10 minutes. Then add the tomatoes. I like them to stay firm but you can add them sooner for more done and juicy tomatoes.
And that’s it! A braise that tastes like food from the Orient. You would think that the nutmeg dominates, but that is not true. It blends in the flavors.
