Paleo Ayam Penyet
Elevate your paleo meal game with this flavorful and satisfying Paleo Ayam Penyet, a healthy twist on Indonesia’s beloved smashed fried chicken dish. Made with tender, marinated chicken thighs infused with the bold flavors of garlic, shallots, galangal, coriander, and turmeric, this dish skips traditional deep frying for a pan-seared and simmered approach using coconut oil. The star of the recipe is the fiery homemade chili sambal, crafted from bird’s eye chilies and fresh aromatics, adding a perfect spicy kick. Finished with a rustic smash and a zesty squeeze of lime, this paleo-friendly Ayam Penyet is not only packed with protein and paleo-approved ingredients but also brimming with authentic Southeast Asian flair. Serve it up as a crowd-pleasing main for your next dinner or meal prep session, and treat your taste buds to a guilt-free indulgence!
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Ingredients
- 4 pieces Chicken thighs with skin
- 4 tablespoons Coconut oil
- 4 pieces Garlic cloves
- 3 pieces Shallots
- 1 inch Galangal (sliced)
- 1 teaspoon Coriander seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Water
- 5 pieces Bird's eye chilies
- 1 piece Lime
- 4 pieces Kaffir lime leaves
Directions
Step 1
Start by crushing the garlic, shallots, and coriander seeds into a coarse paste using a mortar and pestle.
Step 2
Mix the paste with sliced galangal, turmeric powder, salt, and black pepper to create a marination mixture.
Step 3
Rub this mixture all over the chicken thighs, ensuring each piece is evenly coated. Let it marinate for at least 15 minutes.
Step 4
In a large skillet, heat 2 tablespoons of coconut oil over medium heat.
Step 5
Add the marinated chicken thighs, skin-side down, and sear until golden brown on both sides for about 5 minutes per side.
Step 6
Once the chicken is seared, add the water and lime leaves to the skillet, cover it, and let it simmer for about 25 minutes until the chicken is cooked through.
Step 7
While the chicken is cooking, prepare the chili sambal. Grind the bird's eye chilies, remaining garlic and shallots into a paste.
Step 8
In a small pan, heat the remaining coconut oil over medium heat and sauté the chili paste until fragrant, about 3-4 minutes.
Step 9
Once the chicken is cooked, remove the lime leaves and transfer the chicken to a cutting board.
Step 10
Using a pestle or a flat meat mallet, gently smash the cooked chicken thighs for a rustic appearance.
Step 11
Serve the smashed chicken with the chili sambal spooned over the top, and garnish with a squeeze of fresh lime juice.
Nutrition Facts
| Serving size | (1094.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2008.9 |
| Total Fat 149.4g | 0% |
| Saturated Fat 72.2g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 564mg | 0% |
| Sodium 2879.2mg | 0% |
| Total Carbohydrate 33.1g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 8.6g | |
| Protein 119.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 194.3mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 1942.9mg | 0% |
Source of Calories