Lime Leaf Chicken

Name: Lime Leaf Chicken
Ingredients: 6 None kaffir lime leaves, coarsely chopped; 2 cloves garlic, coarsely chopped; 1/2 None long red chili pepper, coarsely chopped; 1 1/2 tbsp coarsely chopped galangal; 1 stalk lemongrass, white part only, coarsely chopped; 1/2 small red onion, coarsely chopped; 1/4 tsp Chinese five spice powder; 1/2 tsp brown sugar; 1/4 tsp freshly ground black pepper; 1 tbsp fish sauce; 1 tbsp vegetable oil; 4 None chicken legs; 2 tbsp extra virgin olive oil; None None Lime wedges, rice vermicelli, bean sprouts, fresh herbs, to serve

14 ingredients

4 steps

Ingredients

6 None kaffir lime leaves, coarsely chopped
2 cloves garlic, coarsely chopped
1/2 None long red chili pepper, coarsely chopped
1 1/2 tbsp coarsely chopped galangal
1 stalk lemongrass, white part only, coarsely chopped
1/2 small red onion, coarsely chopped
1/4 tsp Chinese five spice powder
1/2 tsp brown sugar
1/4 tsp freshly ground black pepper
1 tbsp fish sauce
1 tbsp vegetable oil
4 None chicken legs
2 tbsp extra virgin olive oil
None None Lime wedges, rice vermicelli, bean sprouts, fresh herbs, to serve

Directions

1

Place the lime leaves, garlic, chili pepper, galangal, lemongrass and red onion in a food processor or mortar. Add the five spice, sugar, pepper, fish sauce and vegetable oil. Process to form a thick paste.
2

Rub paste all over chicken pieces. Cover and refrigerate for 4 hours or preferably overnight.
3

Preheat the oven to 400°F. Line a baking pan with foil. Place the chicken in the pan. Drizzle with olive oil
4

Bake for 25 mins, or until cooked through. Serve with lime wedges and a salad of rice vermicelli, bean sprouts and fresh herbs.