Recipe

Lime leaf chicken

Nov 27, 2013 1:00pm
  • 40 mins preparation
  • Serves 4
    • Print
    Print

Ingredients

Lime leaf chicken
  • 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

Lime leaf chicken
  • 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).

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.

The Latest from Food To Love