Indonesian Spicy Chicken Barbeque (Ayam Bakar Pedas)

• 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

1. 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.
2. 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.
3. Remove chicken from skillet and let cool, about 15 minutes. Reserve sauce for serving.
4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. Grill chicken until skin is dark and caramelized, about 5 minutes per side. Serve with reserved sauce.

shallots, red bell pepper, red chile peppers, stalk lemongrass, nuts, garlic, fresh ginger, white sugar, ground turmeric, salt, vegetable oil, chicken, light coconut milk

Taken from www.allrecipes.com/recipe/245945/indonesian-spicy-chicken-barbeque-ayam-bakar-pedas/ (may not work)