Ayam Panggang Kalasan (Kalasan Grilled Chicken)

Ingredients:
1kg chicken thighs or breast
3 tbs cooking oil
3 bay leaves
2 stalks of lemon grass, white part only, bruised
2 rounds palm sugar, sliced
300ml coconut water
300ml coconut milk
100 ml water
1 tsp chicken stock powder
2 tbs sweet soy sauce

Spice paste:
8 Shallots
5 cloves garlic
4 candle nuts
1 1/2 tbs ground coriander
1/2 tsp ground cumin
1 tbs cooking oil
salt (about 2 tsp)

• In a food processor, puree all the spice paste ingredients until smooth.
• In a large cooking pot preheat 3 tbs of cooking oil over medium high heat, stir in the puree ingredients and cook it for about 5 minutes or until fragrant. Add in the lemon grass, bay leaves, coconut water, coconut milk, water, palm sugar, chicken stock powder, water and sweet soy sauce. Bring it to boil and then reduce the heat to low. Simmer for about 1 to 1 1/2 hours or until the sauce is reduced, thickened and the chicken is tender but not overcooked. 
• Preheat oven to 200 ˚C (top heat), place a baking rack on aluminium covered baking sheet. Place the chicken on the baking rack, pour a little bit of the remaining sauce over the chicken and bake for about 10 to 12 minutes on each side or until golden brown. 
• Serve it with steamed rice and sambal ayam kalasan.