Taliwang Chicken ( Ayam Taliwang )

Here's one of the culinary icons of the island of Lombok Indonesia: Chicken Taliwang
It is said that this spicy chicken dish comes from the village of Karang Taliwang, Village North Chakra, District Cakranegara, Mataram, West Nusa Tenggara (NTB). Taste?? so delicious



Ingredients:

1 free-range chicken ( weighing about 1kg ), washed
100 ml oil
1 lime or lemon, halve, use the juice


Spice for the paste:
12 large red chillies, de-seeded, chopped
3 -5 small red chillies / bird chillies ( if you like it hot)
10 shalllots, chopped
5 cloves garlic, chopped
2 tomatoes, chopped
4 cm kencur (lesser Galangale) or 1 tsp kencur powder/dried kencur (optional)
250 gr palm sugar
1/4 tsp roasted dried shrimp paste / terasi (optional)
2 tsp salt


Directions:

-Cut chicken in half lengthwise along breastbone, leave the backbone uncut.
-Turn chicken over and using the palm of your hand, press down on the center of the backbone until you hear a crack and the chicken is flattened.
-Put all ingredients for the paste in a blender or food processor and blend until smooth.
(If necessery add a little bit oil to help the blending process).
-Heat 50 ml oil in a wok or largish saucepan. (Don't add oil if already added in a blender).
-Stir fry the paste & stirring all the time until fragrant.
-Adjust the heat into medium and continue to simmer for about 20 - 30 minutes until the paste becomes thick & oily.
-(Be careful with your hands when you fry it, because the spice sauce bubbles).
-Meanwhile prepare the charcoal for Grilled Chicken, otherwise preheat oven to 200°C for roasted one.
-Take the sauce from the stove. Add lime juice & mix well.
-Adjust the seasoning, if necessary add salt or sugar to taste.
-Coat the chicken with half amount of the paste.
-Put the chicken in a Pyrex Glass, roast the backside for 30 minutes.
-Turn the chicken around, rub the remaining paste on it & continue roasting for another 30 minutes.