Indonesian Spicy Chicken Barbeque (Ayam Bakar Pedas) - cooking recipe

Ingredients

4 shallots, halved
1 red bell pepper, chopped
3 fresh red chile peppers, or more to taste
1 stalk lemongrass, white part sliced
5 macadamia nuts
2 cloves garlic
1 teaspoon chopped fresh ginger
1 teaspoon white sugar, or to taste
1/2 teaspoon ground turmeric
salt to taste
1/4 cup vegetable oil
4 chicken legs
1/2 cup light coconut milk

Preparation

Place shallots, red bell pepper, chile peppers, lemongrass, macadamia nuts, garlic, ginger, sugar, turmeric, and salt in a food processor. Pulse into a smooth spice paste.
Heat oil in a large skillet over medium heat. Add spice paste; cook and stir until fragrant, 2 to 3 minutes. Add chicken legs and coconut milk to the skillet; stir well to make sure chicken is coated with sauce. Reduce heat to medium-low. Simmer, covered, until chicken is cooked through, about 40 minutes.
Remove chicken from skillet and let cool, about 15 minutes. Reserve sauce for serving.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill chicken until skin is dark and caramelized, about 5 minutes per side. Serve with reserved sauce.