- 4 chicken legs, you can also use other parts of the chicken like thighs or breasts
- 1 onion
- 2 garlic cloves
- about 3 cm ginger root (~1.2 inch)
- 1 tablespoon tomato paste
- 2 tomatoes – or use half a can of tomato chunks
- 1 red chili pepper
- dash of sunflower or other neutral oil
- 1 teaspoon laos
- 1 teaspoon lemongrass paste or use 1 lemongrass stalk
- 1 bay leaf
- juice of half a lemon
- large dash of water
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- (small) blender or mortal and pestle
- large skillet with lid or use a Dutch oven or other heavy bottomed pan
- meat tongs
Preparation — 15 minutes
Peel and coarsely chop the onion, garlic cloves and ginger root. Create a paste of the onion, garlic, ginger and red chili pepper, using a small blender or mortal and pestle. Then also add ground laos, tomato paste and lemongrass paste.
If you’re using tomatoes, you need to remove the hard parts and coarsely chop the tomatoes. If you’re using chicken breasts you need to cut them into cubes.
Finishing the ajam pedis — 45 minutes
Heat oil in a large skillet. Season the chicken with pepper and salt and cook them beautiful golden brown on all sides. Add the spice paste and cook a few minutes more. Add tomato chunks along with a bay leaf and juice of half a lemon. If you’re using a lemongrass stalk, you can add it now.
Add a dash of water, turn down the heat and put the lid on. Simmer the chicken low heat, the exact time depends on the parts of chicken you’re using. Chicken cubes are fully cooked quicker than checken legs. The chicken legs need about 45 minutes, chicken breasts are done in about 20 minutes.
Check if the chicken if done before serving! Serve the chicken with the sauce and for example rice and stir-fried greens beans (and bell pepper strips). Enjoy!