Recipe - Chicken Jakarta

3 pound Chicken; cut up
One half teaspoon Mustard, dry
One half teaspoon Cumin, ground
One half teaspoon Coriander, ground
Three fourths teaspoon Red pepepr flakes
1 md Onion; chopped
1 tablespoon Olive oil
2 tablespoon Butter
1 cup Walnut pieces
2 teaspoon Ginger, ground
2 One half tablespoon Sugar
3 tablespoon Soy sauce
2 tablespoon Oil
Three fourths pound Kale, fresh; stemmed &
coarsely chopped
3 tablespoon Wine vinegar, red
2 teaspoon Cornstarch dissolved in
2 teaspoon ;Water

Preheat oven to 375 F. Oil a 13"x9"x2" baking dish. Arrange chicken pieces
in dish & sprinkle w/ mustard, cumin, corriander & One half 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 One half minutes, stirring constantly, until nuts are lightly toasted.
Sprinkle w/ ginger & 1 One half 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, One fourth 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 One half minutes to heat through.

Prep: 20 minutes Cook: 1 hour

Liz Nordsworthy

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