Chicken Lininggil

Ingredients for Chicken Lininggil

• 1 kg free-range chicken, cut into sections
• 1 small bunch string beans
• 1 large tomato, chopped
• ¼ cup liver spread or mashed chicken liver
• 400 ml coconut milk
• 3 bird’s-eye chilies
• Salt, to taste
• Oil, as needed
• 4 cloves garlic
• 3 small shallots (sibuyas), sliced
• 1 thumb-sized ginger, sliced
• 2 tsp turmeric
• ¼ cup palapa

How to cook Chicken Lininggil

1. 1.Pound or process garlic, shallots, ginger, and turmeric into a paste. Heat oil in a wok and brown chicken on all sides; remove.
2. 2.Lower heat, add oil if needed, and sauté palapa until fragrant. Add tomato and cook until soft.
3. 3.Pour in coconut milk; return chicken and add liver spread or mashed liver and chilies. Bring to a medium boil.
4. 4.Cover and simmer over low heat for 30 minutes. Add string beans, raise heat, and cook about 5 minutes until tender and sauce nearly dries.
5. 5.Season with salt as needed and serve.