Bali Chicken

Bali spices and herbs influence this moist marinated chicken. It's delicious with the fried rice alongside.

2  chickens (3 to 3 1/2 pounds each), each cut into 8 pieces
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
4 teaspoons ground {cumin}
2 teaspoons ground {turmeric}
1 teaspoon salt
1/2 cup dry white wine
1/2 cup small fresh mint leaves (optional), for garnish
1/4 cup chopped fresh cilantro, for garnish
Remove all excess fat from the chicken and place the pieces in a large bowl.

Combine the soy sauce, lemon juice, olive oil, cumin, turmeric, and salt in a small bowl. Rub this well into the chicken pieces and let them rest, covered in the refrigerator, for 2 to 3 hours or as long as overnight.

Remove the chicken from the refrigerator 30 minutes before cooking. Arrange the pieces in a large baking dish and pour the wine into the dish.

Meanwhile, preheat the oven to 350°F.

Bake the chicken, basting it occasionally, for 45 minutes. Raise the heat to 375°F and bake for another 15 minutes, continuing to baste. The chicken will be cooked through and fragrant.

Serve the chicken sprinkled with the mint leaves and the cilantro, with the pan juices on the side.

Ease of Preparation: Easy

Preparation Time: 15 min
marinate 2 to 3 hrs

Cook Time: 1 hr

Servings: 8

Recipe By: Sheila Lukins

From:  Celebrate
Used with permission of Workman Publishing