Title: Chicken jakarta
 Categories: Chicken, Indonesian
      Yield: 4 Servings
 
      3 lb Chicken; cut up
    1/2 ts Mustard, dry
    1/2 ts Cumin, ground
    1/2 ts Coriander, ground
    3/4 ts Red pepepr flakes
      1 md Onion; chopped
      1 tb Olive oil
      2 tb Butter
      1 c  Walnut pieces
      2 ts Ginger, ground
  2 1/2 tb Sugar
      3 tb Soy sauce
      2 tb Oil
    3/4 lb Kale, fresh; stemmed &
           -coarsely chopped
      3 tb Wine vinegar, red
      2 ts Cornstarch dissolved in
      2 ts ;Water
 
  Preheat oven to 375 F. Oil a 13"x9"x2" baking dish. Arrange chicken
  pieces in dish & sprinkle w/ mustard, cumin, corriander & 1/2 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 1/2 minutes, stirring constantly, until nuts are
  lightly toasted. Sprinkle w/ ginger & 1 1/2 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, 1/4
  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
      1/2    minutes to heat through.
  
   Prep: 20 minutes Cook: 1 hour
  
                                   Liz Nordsworthy