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Ingredients
- Serves 3-4 people
6 - 8 chicken thighs - If you prefer white meat, you can use skin-on chicken breasts in this dish, but watch the dish in the oven, as it’ll cook faster.
300 ml coconut milk - If you’d like a less creamy, indulgent dish, you can also replace the coconut milk with chicken stock. It’ll be a lighter version, but still with plenty of flavour.
1 stalk lemongrass (bruised and cut into sections)
4 bay leaves
3 kaffir lime leaves
5 shallots (peeled and sliced)
3 cloves garlic (peeled and sliced)
1 5-cm piece of galangal (peeled and sliced)
1 tsp chinese five spice powder
1 tsp ground coriander
2 tsp ground tumeric
1 tsp sugar
2 tbsp vegetable oil
salt and ground white pepper (to taste)
fresh coriander (to garnish)
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One Pot Opor Ayam Roast Chicken Thighs
Opor Ayam is a traditional Indonesian dish, packed with the alluring flavours of spices and coconut milk. This version takes those flavours and combines it with a juicy, crispy-skinned chicken thigh by using the oven.
- Easy
- 15 min
- 50 min
- 15 min
- 2 steps
- 15 Ingredients
- Easy
- 2 steps
- 15 Ingredients
- 15 min
- 50 min
- 15 min
Instructions
-
Prepare the sauce
- Preheat the oven to 200C.
- In a cast iron skillet or oven-proof saute pan, heat 1 tablespoon of vegetable oil over a medium-high heat.
- Saute the shallots and garlic until softened, then add the galangal, lemongrass, bay leaves and lime leaves and saute until fragrant.
- Stir in the turmeric, five spice powder and ground coriander, and cook for 20 seconds more.
- Pour in the coconut milk, then add sugar, and season with a pinch of salt and ground white pepper.
- Bring the sauce to a simmer, then take off the heat.
Get Some Cookware!
-
Cook the chicken
- Carefully place the chicken thighs skin side up in the sauce. The sauce should cover the meat but not the skin of the chicken thighs.
- Season the skin of the chicken thighs with some salt, and drizzle some vegetable oil over, to help it crisp up.
- Bake the chicken in the oven for 30 minutes, until the skin is golden brown and crispy, and the chicken is cooked through.
Garnish and Serve!
Serve garnished with fresh coriander.
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Ingredients
- Serves 3-4 people
-
6 - 8 chicken thighs - If you prefer white meat, you can use skin-on chicken breasts in this dish, but watch the dish in the oven, as it’ll cook faster.
-
300 ml coconut milk - If you’d like a less creamy, indulgent dish, you can also replace the coconut milk with chicken stock. It’ll be a lighter version, but still with plenty of flavour.
-
1 stalk lemongrass (bruised and cut into sections)
-
4 bay leaves
-
3 kaffir lime leaves
-
5 shallots (peeled and sliced)
-
3 cloves garlic (peeled and sliced)
-
1 5-cm piece of galangal (peeled and sliced)
-
1 tsp chinese five spice powder
-
1 tsp ground coriander
-
2 tsp ground tumeric
-
1 tsp sugar
-
2 tbsp vegetable oil
-
salt and ground white pepper (to taste)
-
fresh coriander (to garnish)
Nutrition
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