Indonesian Chicken
1 3-4 pound chicken, cut up
1 tsp. dry mustard
1 tsp. cumin, roasted and ground
1 tsp. coriander, roasted and ground
1 tsp. crushed hot pepper
3 cloves garlic, crushed.
1 Tbs. olive oil
2 Tbs. butter
1 cup walnut pieces
2 tsp. ground ginger
3 Tbs. honey
3 Tbs. soy sauce
2 Tbs. peanut or canola oil
1 to 1¼ pounds kale, stemmed and chopped
3 Tbs. wine vinegar
2 tsp. cornstarch, dissolved in 2 tsp. water
Heat oven to 375 degrees and lightly oil 13-by-9 baking dish. Arrange chicken in dish and sprinkle with mustard, cumin, coriander and half the hot pepper. Mix garlic with olive oil, and spoon over and around chicken. Roast, uncovered, about 45 minutes, until chicken is browned.
Melt butter in a wok or large skillet over medium heat. Add walnuts and cook 2 to 3 minutes, stirring constantly, until nuts toast. Add ginger and half the honey. Cook, stirring, until honey glazes nuts. Add 1 Tbs. soy sauce and cook until liquid evaporates. Remove from heat and cool.
Heat canola oil in same pan over high heat. Add kale and 1 Tbs. soy sauce and stir-fry just until the kale wilts.
In a small pan, combine vinegar, remaining honey, hot pepper, soy sauce and 3 Tbs. water. Bring to a boil, then stir in cornstarch solution. Stir until thickened. Set aside.
When chicken is done, stir sauce and kale into pan juices. Sprinkle walnuts over the top, then return to oven for 5 to 7 minutes to heat.
Recipe from TomLibous.com
