3 lb chicken, cut up
1/2 tsp mustard, dry
1/2 tsp cumin, ground
1/2 tsp coriander, ground
3/4 tsp red pepepr flakes
1 medium onion, chopped
1 tbsp olive oil
2 tbsp butter
1 cup walnut pieces
2 tsp ginger, ground
2 1/2 tbsp sugar
3 tbsp soy sauce
2 tbsp oil
3/4 lb kale, fresh, stemmed & coarsely choppe
3 tbsp wine vinegar, red
2 tsp cornstarch dissolved in
2 tsp ; water
Directions
Preheat oven to 375 F. Oil a 13"x9"x2" baking dish. Arrange chicken
pieces in dish & sprinkle w/ mustard, cumin, corriander & 1/2 tsp. of
the hot pepper. Mix onion w/ oil; spoon around chicken. Bake
uncovered 50 minutes, until chicken is browned, stirring onions
occasionally to prevent eccess browning.
Meanwhile, melt butter in a large frying pan over medium heat. Add
walnuts & cook 2 1/2 minutes, stirring constantly, until nuts are
lightly toasted. Sprinkle w/ ginger & 1 1/2 tsp. sugar. Cook,
stirring, until sugar melts. Add 1 tbsp. of the soy sauce & cook,
stirring, until liquid evaporates to a glaze. Remove from heat & let
cool.
Heat vegetable oil in the same pan over medium heat. Add kale &
remaining 1 tbsp. soy sauce. Stir fry until wilted & tender; set
aside.
In a small saucepan, combine vinegar, remaining 2 tbsp. sugar, 1/4
tsp. hot pepper, 1 tbsp. soy sauce & 3 tbsp. water. Bring to a boil.
Stir dissolved cornstarch slowly into hot sauce. Return to a boil,
stirring, until thickened. Remove from heat, cover & set aside.
When chicken is done, stir sauce & kale into pan juices. Scatter
walnuts on top. Return to oven for 7
1/2 minutes to heat through.
Prep: 20 minutes Cook: 1 hour
Liz Nordsworthy
Servings: 4 servings
Chicken Jakarta Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Academics have proved the existence of recipes way back into history, in truth as far back into history as the Egyptians, and maybe even further. Having said that, in the main part, these old cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to food historians is a series of clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. As we move into The time of the roman empire 25BC a roman called Apicius compiled a few documents which described recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were split into starters, main meal and desserts, a very modern way of dining. Aspicius tells us how the ancient cooks used a wide range of herbs and spices, including a few you will know like thyme, fennel and asafoetida. As our culinary historical trip moves to more modern times there were a couple of interesting cookery books from the 1300s ; a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian curry that we all know today, but instead recipes for the types of meals cooked for the upper classes of the period. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including spices such as rosemary and coriander. The introduction of these new foods and spices was responsible for an eruption in recipe books, the majority of which are kept safe in private collections. Over the next few centuries, the rich and powerful families of Europe tried to serve up the best banquets, and as a consequence, chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the 19th century that cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookery publications are increasing in popularity due to more people being able to read, leisure time and having more money to spend. The introduction of television brings us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes just like those on our site. |
We hope you enjoy this Chicken Jakarta recipe.
