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www.janbilton.co.nz

Indonesian Stick Chicken

4 each: large shallots, cloves garlic, chopped
3 teaspoons chilli paste
2cm piece root ginger, grated
2 tomatoes, peeled and chopped
salt and sugar to taste
2 tablespoons oil
1 cup coconut cream
8 skinned and boned chicken thighs

Soak 16 bamboo skewers in warm water for at least 30 minutes.

Meanwhile, place the shallots, garlic, chilli paste, ginger, tomatoes, salt and sugar in a food processor. Blend until well combined.

Heat the oil in a small pan, Sauté the paste for about 1 minute, until very fragrant. Stir in the coconut cream. Cool.

Form each chicken thigh into a neat parcel. Thread two skewers on opposing angles through the centre of each parcel.

Grill or barbecue for 6-8 minutes per side, depending on the thickness. Baste often. Serve on a base of garlic mash or steamed rice. Serves 4.