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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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