LIME LEAF CHICKEN

PREP & COOK  :  40 mins

SERVES              :  4

• 6 kaffir lime leaves
• 2 cloves garlic, peel
• 1 long red chilli
• 1 1/2 tbsps chopped galangal
• 1 stalk lemongrass, use white part only
• 50g red onion
• 1/4 tsp five-spice powder
• 1/2 tsp brown sugar
• 1/4 tsp
• ground black pepper
• 1 tbsp fish sauce
• 1 tbsp vegetable oil 
• 1.5kg chicken drumsticks and thighs
• 2 tbsps olive oil
• lime wedges, cooked bee hoon, been sprouts, to serve

COOK

1. Coarsely chop the lime leaves, garlic, chilli, galangal, lemongrass and red onion; place in a food processor or mortar. Add five-spice powder, sugar, pepper, fish, sauce and vegetable oil. Process(or pound, if using the mortar and pestle) to get a thick paste.
2. Rub the paste all over chicken pieces and allow to marinate, overnight, covered in the fridge.
3. Preheat oven at 200 C. Place chicken pieces onto a paper-lined oven tray. Drizzle with olive oil and bake for 25 mins, or until cooked through.
4. Serve with lime wedges and a salad of cooked bee hoon, bean sprouts and fresh herbs.