Name: Lime leaf chicken
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6 kaffir lime leaves; 2 clove garlic, peeled; 1/2 long red chiilli; 1 1/2 tablespoon coarsely chopped galangal; 1 stem lemongrass, white part only; 1/2 small (50g) red onion; 1/4 teaspoon five-spice powder; 1/2 teaspoon brown sugar; 1/4 teaspoon freshly ground black pepper; 1 tablespoon fish sauce; 1 tablespoon vegetable oil; 4 chicken maryland pieces; 2 tablespoon extra virgin olive oil; lime wedges, rice vermicelli, beansprouts, fresh herbs, to serve

Ingredients

6 kaffir lime leaves

2 clove garlic, peeled

1/2 long red chiilli

1 1/2 tablespoon coarsely chopped galangal

1 stem lemongrass, white part only

1/2 small (50g) red onion

1/4 teaspoon five-spice powder

1/2 teaspoon brown sugar

1/4 teaspoon freshly ground black pepper

1 tablespoon fish sauce

1 tablespoon vegetable oil

4 chicken maryland pieces

2 tablespoon extra virgin olive oil

lime wedges, rice vermicelli, beansprouts, fresh herbs, to serve

Method

1.Coarsely chop the lime leaves, garlic, chilli, galangal, lemongrass and red onion; place in a food processor or mortar. Add the five-spice powder, sugar, pepper, fish sauce and vegetable oil. Process to form a thick paste.

2.Rub the paste all over chicken pieces and allow to marinate, covered in the refrigerator, for 4 hours or overnight.

3.Preheat oven to 200°C (180°C fan-forced).

4.Place the chicken pieces onto a baking paper-lined oven tray. Drizzle with olive oil and bake for 25 minutes or until cooked through. Serve with lime wedges and a salad of rice vermicelli, bean sprouts and fresh herbs (see notes).

Not suitable to freeze or microwave. To prepare rice vermicelli, put 150g vermicelli into a large bowl and cover with boiling water. Soak for 5 minutes, then drain and run under cold water.
Note

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Ingredients

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