Aromatic Chicken from Madura (Magadip)

Indonesian chicken…and I didn’t mess it up!

The other half of the meat I used for the Teriyaki Chicken I used for this recipe. It was much better. I went into my cookbook, Around the World in 450 Recipes, and picked Indonesia. I never cooked from that area of the world, but I was familiar with Asian cuisine and spices. This one had a bunch. The only one I was missing was coriander seeds, so I did without. The result was still great, but I had no idea what it was supposed to taste like anyway, so I wasn’t disappointed. It was woodsy and well marinated. The onions carmelized within the sauce to give it a sweet taste without making it too tangy. Every bit was full of flavor and juicy. This is a great dish for an autumn or winter evening.

Aromatic Chicken from Madura (Magadip)

I did a trick with the sauce. Instead of pouring the sauce on TOP of the rice and chicken, I poured it along the side of the rice. That way, the rice stays al dente and doesn’t turn mushy from being soaked in sauce. It also makes for a nice presentation. You can try it with any sauce or dressing. For a platter, it would guarantee that each person can get the main course and sauce with it. Could just use a bowl, but this is just another way to serve.

I am going to give the actual recipe found in the book. Do with it as you like, just like I did.

Aromatic Chicken from Madura (Magadip)

3 – 3.5 lbs chicken, cut in quarters or 4 chicken quarters
1 tsp sugar
2 tbsp coriander seeds
2 tsp cumin seeds
6 whole cloves
1/2 tsp ground nutmeg
1/2 tsp ground turmeric
1 small onion
1 in fresh ginger root, peeled and sliced
1 1/4 cups chicken stock or water with bouillon powder
salt and pepper
boiled rice

1. Cut each chicken quarter so get 8 pieces. Sprinkle with salt and pepper.

2. Dry-fry the coriander, cumin and whole cloves until they give off a good aroma. Add the nutmeg and turmeric and heat briefly. Grind in a food processor.

3. Mince or process the onions and ginger. Add water, spices, and bouillon.

4. Pour the stock over the chicken in a flameproof casserole. Cover with lid and cook over a gentle heat until chicken is tender, about 45 – 60 minutes.

5. Serve portions of chicken with sauce on boiled rice.