Name: Lime leaf chicken
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 chicken maryland pieces (1.4kg); 2 tablespoon olive oil; 200 gram dried thai rice noodles; 1 cup (80g) bean sprouts; 1/2 cup loosely packed fresh mint leaves; 1/2 cup loosely packed fresh coriander leave; 1 lime (90g), cut into wedges; Lime leaf paste; 6 kaffir lime leaves, chopped; 2 clove garlic, chopped; 1/2 fresh long red chilli, chopped coarsely; 1 1/2 tablespoon coarsely chopped fresh galangal; 10 centimetre fresh lemon grass (20g), chopped coarsely; 1/2 red onion (50g), chopped coarsely; 1/4 teaspoon chinese five spice; 1/2 teaspoon brown sugar; 1/4 teaspoon freshly ground black pepper; 1 tablespoon fish sauce; 1 tablespoon vegetable oil

Ingredients

4 chicken maryland pieces (1.4kg)

2 tablespoon olive oil

200 gram dried thai rice noodles

1 cup (80g) bean sprouts

1/2 cup loosely packed fresh mint leaves

1/2 cup loosely packed fresh coriander leave

1 lime (90g), cut into wedges

Lime leaf paste

6 kaffir lime leaves, chopped

2 clove garlic, chopped

1/2 fresh long red chilli, chopped coarsely

1 1/2 tablespoon coarsely chopped fresh galangal

10 centimetre fresh lemon grass (20g), chopped coarsely

1/2 red onion (50g), chopped coarsely

1/4 teaspoon chinese five spice

1/2 teaspoon brown sugar

1/4 teaspoon freshly ground black pepper

1 tablespoon fish sauce

1 tablespoon vegetable oil

Method

1.Make lime leaf paste. Process ingredients until mixture forms a thick paste.

2.Rub paste all over chicken pieces; place in a large bowl. Cover; refrigerate 4 hours or overnight.

3.Preheat oven to 200°C/400°F.

4.Place chicken, in a single layer, on a baking-paper-lined baking dish; drizzle with oil. Roast 30 minutes or until chicken is cooked through.

5.Meanwhile, place noodles in a large heatproof bowl; cover with hot water. Stand 20 minutes. Drain. Rinse under cold water; drain well. Return noodles to large bowl with sprouts and herbs; toss to combine.

6.Serve chicken with noodle salad and lime wedges.

Chicken marylands are the joined thigh and drumstick. If they’re not available, use a combination of thighs and drumsticks. Kaffir lime leaves are sold fresh, dried or frozen. A strip of lime peel may be used instead.
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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