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  Chicken Jakarta
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 165
Ingredients:
3 lb Chicken, cut up
1/2 tsp Mustard, dry
1/2 tsp Cumin, ground
1/2 tsp Coriander, ground
3/4 tsp Red pepepr flakes
1 medium Onion, chopped
1 tbsp Olive oil
2 tbsp Butter
1 cup Walnut pieces
2 tsp Ginger, ground
2 1/2 tbsp Sugar
3 tbsp Soy sauce
2 tbsp Oil
3/4 lb Kale, fresh, stemmed & coarsely chopped
3 tbsp Wine vinegar, red
2 tsp Cornstarch dissolved in
2 tsp ;Water
Instructions:
Preheat oven to 375 F. Oil a 13"x9"x2" baking dish. Arrange chicken
pieces in dish & sprinkle w/ mustard, cumin, corriander & 1/2 tsp. of
the hot pepper. Mix onion w/ oil; spoon around chicken. Bake
uncovered 50 minutes, until chicken is browned, stirring onions
occasionally to prevent eccess browning.

Meanwhile, melt butter in a large frying pan over medium heat. Add
walnuts & cook 2 1/2 minutes, stirring constantly, until nuts are
lightly toasted. Sprinkle w/ ginger & 1 1/2 tsp. sugar. Cook,
stirring, until sugar melts. Add 1 tbsp. of the soy sauce & cook,
stirring, until liquid evaporates to a glaze. Remove from heat & let
cool.

Heat vegetable oil in the same pan over medium heat. Add kale &
remaining 1 tbsp. soy sauce. Stir fry until wilted & tender; set
aside.

In a small saucepan, combine vinegar, remaining 2 tbsp. sugar, 1/4
tsp. hot pepper, 1 tbsp. soy sauce & 3 tbsp. water. Bring to a boil.
Stir dissolved cornstarch slowly into hot sauce. Return to a boil,
stirring, until thickened. Remove from heat, cover & set aside.

When chicken is done, stir sauce & kale into pan juices. Scatter
walnuts on top. Return to oven for 7
1/2 minutes to heat through.

Prep: 20 minutes Cook: 1 hour

Liz Nordsworthy
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