This is very good! And very Indonesian, I think. At least my kitchen smells just like the Indonesian restaurant I sometimes go to. I grilled the chicken pieces until golden, then cooked them in the basting liquid, rather than broil and baste - only because of the limitations of my kitchen. I'm sure they would be delicious made like that. I took the chicken pieces out of the liquid, reduced it a little, and then added them back, so they had a sauce. I don't really understand the function of the almonds in this recipe, but I had some sliced almonds, so added about a tablespoon of them. Will definitely make this again. Thank you very much for sharing this recipe with us.