Whole30 Ayam Penyet
Delight in the bold and vibrant flavors of **Whole30 Ayam Penyet**, a wholesome twist on the beloved Indonesian fried chicken dish. This recipe features tender chicken leg quarters marinated in a fragrant blend of garlic, shallots, ginger, and earthy spices like turmeric and coriander, then pan-cooked to golden perfection in coconut oil. Paired with a homemade spicy sambal made from red chilies, tomatoes, and coconut aminos, this paleo-friendly masterpiece is packed with aromatic zest and umami. With no added sugars or grains, this Whole30-compliant meal is perfect for clean-eating enthusiasts seeking a flavorful, satisfying option. Serve it with steamed vegetables or a crisp green salad for a balanced meal that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 4 pieces Chicken leg quarters
- 6 units Garlic cloves
- 4 units Shallots
- 1 inch Ginger
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 4 tablespoons Coconut oil
- 4 units Red chilies
- 2 medium Tomatoes
- 2 tablespoons Coconut aminos
- 2 leaves Fresh lime leaves
- 0.5 cup Water
Instructions
In a blender or food processor, combine garlic cloves, shallots, ginger, turmeric powder, coriander powder, salt, black pepper, and lime juice. Blend until smooth.
Rub the marinade over the chicken leg quarters thoroughly and let them marinate for at least 30 minutes, preferably 1-2 hours for better flavor.
In a large skillet over medium heat, warm 2 tablespoons of coconut oil. Once the oil is hot, add the marinated chicken pieces.
Cook the chicken until they're brown and crispy on both sides, about 8 minutes per side. Reduce the heat and cover with a lid to cook further until the chicken is cooked through, about 20 more minutes.
Meanwhile, for the sambal, add red chilies, tomatoes, and a small amount of salt to the blender. Pulse until you have a slightly chunky mixture.
In a separate pan, heat the remaining 2 tablespoons of coconut oil over medium heat. Add the sambal mixture and cook for about 5-7 minutes until fragrant and slightly reduced.
Add coconut aminos and fresh lime leaves to the sambal. Stir to combine and let it simmer for another 3-5 minutes.
Once the chicken is cooked, use a kitchen mallet or the back of a heavy knife to gently flatten the chicken pieces slightly.
Serve the Ayam Penyet hot with sambal drizzled over the chicken. You can pair it with a fresh salad or steamed vegetables for a complete Whole30 meal.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.2 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 447 mg | 10% | |
*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.
