Ayam goreng (fried chicken)

Every country in the world seems to have their own version of fried chicken. The Malay version par-cooks the chicken in a spice paste prior to deep-frying, but for those of us unused to deep-frying anything, I've adapted the recipe to be baked in the oven. You lose the crispy skin cooking it this way, but sometimes life is pain. Or something. Anyway, back to the chicken. Serve this with nasi kuning (yellow rice), and a vegetable dish or two, and you've got a lovely Sunday lunch. In the picture: ayam goreng, nasi kuning, terung sambal, and acar.

Recipe

Chicken legs or chicken thighs
1/2 onion, minced
1 tbsp garlic, minced
2 tsp ginger, minced
2 tsp lemongrass, minced
1/2 tsp turmeric
1 tbsp tomato ketchup
1/2 tsp soy sauce (or use kecap manis and skip the tomato ketchup)

Preheat the oven to 400 degrees.

Remove the skin from the chicken pieces.

Mix all the other ingredients in small bowl, then smear thickly on the chicken. Place on a baking tray in the oven and roast until the meat is cooked, approximately 40 minutes.

This amount of spice paste will be enough for 4 chicken legs.
Preparation and cooking time: 45 minutes