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This recipe is called a “fuss-free traybake and an ideal midweek supper.”
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We reach for such regular seasonings in our cuisine as cinnamon, cloves or nutmeg without thinking of Indonesia, the far-away islands of the south Pacific that have supplied the West with flavour since the spice trade of the 16th century.
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A cookbook by a U.K. chef and food writer born in Indonesia reports on the romance of these seasonings and others we take for granted. The Indonesian Table, a collection of 150 recipes by Petty Pandean-Elliott (Phaidon, $49.95), takes readers on a tour of some of the eight regions of the 17,000 islands.
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Beautifully photographed by Yuki Sugiura, the book tells of the author’s journey from her birthplace in Manado in the northeastern region of Indonesia, where her grandfather ran coconut plantations and her grandmother taught her to cook using foods grown in the garden, like the root galangal, cousin of ginger, chilies, Indonesia’s favourite ingredient, and such herbs as lemon basil. Newcomers to the cuisine will find this book offers far more than satays and sambals with its interesting, well-written recipes and a glossary of ingredients and recipe variations.
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This recipe is called a “fuss-free traybake and an ideal midweek supper.” It is adapted to use readily available ingredients.
Indonesian chicken
Serves 6
3 tablespoons (45 mL) finely grated fresh gingerroot*
1/2 teaspoon (2 mL) grated lime or lemon zest (grated peel)
3 tablespoons (45 mL) coconut, sunflower or canola oil
Juice of 2 limes
2 medium eggplants, in 2-inch (5 cm) chunks
2 medium sweet potatoes, in 2-inch (5 cm) chunks
1 teaspoon (5 mL) salt, or to taste
Freshly ground pepper
12 skin-on, bone-in chicken thighs
2 green onions, thinly sliced
*The recipe lists galangal, a root. This version is adapted to substitute gingerroot. If galangal is available, use 1-1/2 teaspoons (7 mL) finely grated galangal and 2-1/2 tablespoons (37 mL) finely grated gingerroot. The grated lime and lime juice may be skipped.
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In a small bowl, combine the ginger, lime zest, 1-1/2 tablespoons (22 mL) of the oil, the lime juice, and set aside.
In a large bowl, combine the eggplant and sweet potatoes. Season with salt and pepper, tossing to blend. Set aside.
Arrange chicken in a single layer, skin side up in a large, shallow baking pan. Pour the ginger mixture over the chicken, rubbing the mixture onto each piece.
Drizzle the remaining 1-1/2 tablespoons (22 mL) oil over the vegetables, tossing to coat them. Arrange the vegetables around the chicken. (Recipe may be prepared up to this point several hours in advance and refrigerated, covered. Bring to room temperature before baking.)
Preheat oven to 400 degrees F (200 C).
Bake pan of chicken and vegetables, uncovered, for 20 minutes. Turn vegetables over and bake for another 25 to 30 minutes, until chicken is cooked through and juices run clear.
Trim with onions and serve.
julianarmstrong1@gmail.com
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