Baked Chicken Rendang

Ingredients:
6 chicken thighs
1 pack instant rendang seasoning
1 cup water
1 tsp chicken stock powder
100 ml coconut milk
1 stalk lemon grass, bruised (white part)
4 kaffir lime leaves

How to make:

• In a cooking bowl add the chicken thighs, water, instant seasoning, chicken stock, coconut milk, lemon grass, kaffir lime leaves and bring it to boil over medium heat. Once it's boiling reduce heat to medium low and cook until the liquid is fully absorbed. 
• Preheat oven to 180 C bottom heat, in a baking sheet covered with aluminum foil lay the chicken thighs and bake them for  about 10 to 12 minutes.

Most asian grocery stores will carry this item or you can easily get it online.