Ayam Percik

In a blender, Ajouter the ingredients for the spice paste and blend until smooth.

Over medium Chauffer, Verser the spice paste in a skillet or pan and Frire for 10 minutes until fragrant

Ajouter water or oil 1 Cuillère à soupe at a time if the paste becomes too dry

Don't burn the paste

Lower the fire slightly if needed.

Ajouter the cloves, cardamom, tamarind pulp, coconut Lait, water, Sucre and Sel

Turn the Chauffer up and bring the mixture to Bouillir

Turn the Chauffer to medium low and Mijoter for 10 minutes

Remuer occasionally

It will reduce slightly

This is the marinade/sauce, so taste and adjust seasoning if necessary

Don't worry if it's slightly bitter

It will go away when roasting.

When the marinade/sauce has cooled, Verser everything over the Poulet and Mariner overnight to two days.

Preheat the oven to 425 F.

Retirer the Poulet from the marinade

Spoon the marinade onto a greased (or aluminum lined) baking sheet

Lay the Poulet on top of the sauce (make sure the Poulet covers the sauce and the sauce isn't exposed or it'll burn) and Étaler the remaining marinade on the Poulet

Rôtir for 35-45 minutes or until internal temp of the thickest part of Poulet is at least 175 F.

Let Poulet rest for 5 minutes

Brush the Poulet with some of the oil

Servir Poulet with the sauce over steamed Riz (or coconut Riz).