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.

Difficulty: Easy

Preparation: 15 min
Cook: 50 min
Clean up: min

Steps: 2 steps
15 Ingredients

Difficulty: Easy
Steps: 2 steps
15 Ingredients

Preparation: 15 min
Cook: 50 min
Clean up: min

Instructions

1. 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.

2. 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.