Lime Leaf Chicken

Name: Lime Leaf Chicken
Ingredients: 6 kaffir lime leaves coarsely chopped; 2 cloves garlic coarsely chopped; 1/2 red chili pepper long, coarsely chopped; 1 1/2 tablespoons galangal coarsely chopped; 1 stalk lemongrass white part only, coarsely chopped; 1/2 red onion small, coarsely chopped; 1/4 teaspoon chinese 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 legs; 2 tablespoons extra-virgin olive oil; bean sprouts; fresh herbs; lime wedges; rice vermicelli

17 ingredients

4 steps

Ingredients

6 kaffir lime leaves coarsely chopped
2 cloves garlic coarsely chopped
1/2 red chili pepper long, coarsely chopped
1 1/2 tablespoons galangal coarsely chopped
1 stalk lemongrass white part only, coarsely chopped
1/2 red onion small, coarsely chopped
1/4 teaspoon chinese 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 legs
2 tablespoons extra-virgin olive oil
bean sprouts
fresh herbs
lime wedges
rice vermicelli

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.