Paleo Ayam Penyet
Looking to enjoy bold flavors while sticking to your Paleo lifestyle? This Paleo Ayam Penyet recipe is a healthy twist on the Indonesian classic, featuring juicy chicken thighs marinated in a rich blend of garlic, galangal, turmeric, and coriander before being seared to golden perfection in coconut oil. The dish is finished with a vibrant chili sambal made from fiery bird’s eye chilies, shallots, and lime for an irresistible balance of heat and tang. With its satisfying smashed chicken presentation and an aromatic profile, this paleo-friendly favorite is perfect for anyone craving authentic Southeast Asian flavors without compromising on wholesome ingredients. Ready in just an hour, it's a show-stopping meal that’s as nutrient-packed as it is delicious!
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Recipe Information
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
Instructions
Start by crushing the garlic, shallots, and coriander seeds into a coarse paste using a mortar and pestle.
Mix the paste with sliced galangal, turmeric powder, salt, and black pepper to create a marination mixture.
Rub this mixture all over the chicken thighs, ensuring each piece is evenly coated. Let it marinate for at least 15 minutes.
In a large skillet, heat 2 tablespoons of coconut oil over medium heat.
Add the marinated chicken thighs, skin-side down, and sear until golden brown on both sides for about 5 minutes per side.
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.
While the chicken is cooking, prepare the chili sambal. Grind the bird's eye chilies, remaining garlic and shallots into a paste.
In a small pan, heat the remaining coconut oil over medium heat and sauté the chili paste until fragrant, about 3-4 minutes.
Once the chicken is cooked, remove the lime leaves and transfer the chicken to a cutting board.
Using a pestle or a flat meat mallet, gently smash the cooked chicken thighs for a rustic appearance.
Serve the smashed chicken with the chili sambal spooned over the top, and garnish with a squeeze of fresh lime juice.
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2879 mg | 125% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 8.6 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1943 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
