Title: Chicken Jakarta
Categories: Chicken, Indonesian
Yield: 4 Servings

3 lb Chicken; cut up
1/2 ts Mustard, dry
1/2 ts Cumin, ground
1/2 ts Coriander, ground
3/4 ts Red pepepr flakes
1 md Onion; chopped
1 tb Olive oil
2 tb Butter
1 c Walnut pieces
2 ts Ginger, ground
2 1/2 tb Sugar
3 tb Soy sauce
2 tb Oil
3/4 lb Kale, fresh; stemmed &
-coarsely chopped
3 tb Wine vinegar, red
2 ts Cornstarch dissolved in
2 ts ;Water

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini