Malaysian Spiced Chicken

The ingredient list may appear lengthy but its blend of spices give this Malaysian dish its characteristic flavors.


Malaysian Spiced Chicken

by 2  people


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Servings: 4 servings
Prep Time: 35 mins
Total Time: 35 mins

 
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Ingredients
  • 12 ounces
    skinless, boneless chicken thighs
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  • 2 teaspoons
    ground coriander
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  • 1-1/2 teaspoons
    ground cumin
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  • 1 teaspoon
    ground turmeric
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  • 1 teaspoon
    ground nutmeg
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  • 3/4 teaspoon
    ground cinnamon
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  • 1/4 teaspoon
    ground red pepper
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  • 1/4 teaspoon
    ground cloves
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  • 2/3 cup
    water
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  • 1/4 cup
    cider vinegar
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  • 3 tablespoons
    sugar
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  • 1 tablespoon
    cornstarch
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  • 1/2 teaspoon
    salt
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  • 1 tablespoon
    cooking oil
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  • 1 tablespoon
    grated fresh ginger
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  • 4 cloves
    garlic, minced
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  • 2 medium
    onions, cut into thin wedges
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  • 1 medium
    red or green sweet pepper, cut into strips (1 cup)
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  • 1/2 stalk
    lemon grass, cut into 2-inch pieces, or 1/2 teaspoon finely shredded lemon peel
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  • 2 cups
    hot cooked couscous or rice
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  • 3 tablespoons
    coarsely chopped roasted peanuts
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  •  
    Fresh rosemary sprigs (optional)
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Directions
1.
Cut chicken into 1-inch pieces. In a medium bowl combine coriander, cumin, turmeric, nutmeg, cinnamon, ground red pepper, and cloves. Add chicken; stir to coat. Set aside.
2.
For sauce, in a small bowl stir together water, vinegar, sugar, cornstarch, and salt. Set aside.
3.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add onions, sweet pepper, and lemon grass or lemon peel; stir-fry for 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables from the wok. Discard lemon grass, if used.
4.
Add chicken mixture to the hot wok. Stir-fry chicken for 3 to 4 minutes or until no pink remains, scraping the bottom of the wok constantly to prevent spices from sticking. Push chicken from the center of the wok.
5.
Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked couscous or rice. Sprinkle with peanuts. Garnish with fresh rosemary, if desired. Makes 4 servings.

Make-ahead tip
Prepare vegetables; cover and chill up to 4 hours.

Nutrition information
Per serving: Calories 350, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 41 mg, Sodium 456 mg, Carbohydrate 44 g, Protein 19 g. Percent Daily Values are based on a 2,000 calorie diet
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