Ayam Jeruk (Grilled Chicken and Toasted Coconut Salad)
**From SAVEUR issue no. 165** For this vibrantly spiced Balinese dish, finely shredded grilled chicken is tossed in an aromatic sambal with lime juice and toasted coconut.
Yield: serves 2-4
- 1 1⁄2 bone-in, skin-on chicken breasts
- 2 3⁄4 cups canola oil
- 1 coconut, cracked open and shredded
- 12 small Asian shallots or 4 medium regular shallots, thinly sliced
- 1⁄4 tsp. freshly grated nutmeg
- 1⁄4 tsp. whole black peppercorns
- 1⁄4 tsp. whole corainder
- 1 Balinese long pepper (optional)
- 2 tsp. ground tumeric
- 16 cloves garlic, peeled
- 3 candlenuts or unsalted macadamia nuts
- 1 (1⁄2") piece galangal, peeled and thinly sliced
- 2⁄3 cup coconut milk, preferably UHT from a carton
- 1⁄2 tsp. Indonesian shrimp paste
- 5 small red Thai chiles, stemmed
- 1 Holland chile, stemmed
- Kosher salt, to taste
- 4 fresh or frozen Kaffir lime leaves, thinly sliced
- Juice of 1 lime
- Cooked white rice, for serving
- Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Rub chicken with 2 tbsp. oil; grill, flipping once, until cooked through, 40–45 minutes. Let cool, then discard bones; finely shred meat and skin. Transfer to a bowl.
- Heat a 12" nonstick skillet over medium-high heat. Cook coconut until golden, 12–15 minutes; add to chicken. Add 2 cups oil and 3⁄4 of the shallots to pan; heat over medium. Cook, stirring occasionally, until shallots are golden brown and crisp, 10–12 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; set aside. Discard oil.
- Grind nutmeg, peppercorns, coriander, and long pepper, if using, in a spice grinder into a powder; transfer to a small food processor. Add turmeric, half the garlic, the candlenuts, galangal, and 3 tbsp. water; purée into a smooth paste. Add 2 tbsp. oil to pan; heat over medium-high. Cook paste until fragrant, 2–3 minutes. Transfer to bowl with chicken. Add coconut milk to pan; simmer over medium heat until reduced by half, 2 minutes. Let cool; add to chicken mixture.
- Add remaining shallots and garlic, the paste, chiles, and salt to food processor; purée into a smooth paste. Heat remaining oil in a 10″ skillet over medium-high heat; fry paste until golden, 6–7 minutes. Let cool; add to chicken mixture. Stir in half the fried shallots, the lime leaves, and juice; garnish with remaining shallots. Serve with rice.