Fragrant Spiced Chicken

This recipe is based on the bbq chicken and lime leaf from Taste Vietnam, The Morning Glory Cookbook.
In the original version the chicken is cooked on skewers.
I have modified the ingredient quantities to suit my flavour preferences. I have also swapped out lime leaf for kaffir lime leaves.

Yield: 4-5

Ingredients

  • 1 kg chicken thigh fillets, skin off
  • 1/4 cup fresh turmeric or 1 tablespoon ground turmeric powder
  • 1/3 cup finely chopped lemongrass, I buy frozen blocks (You can also use Valcom chopped lemongrass available in jars at your supermarket)
  • 1 teaspoon sea salt
  • 2 teaspoons sugar
  • generous grind of black pepper
  • 1/2 teaspoon Chinese five spice powder
  • 4 kaffir lime leaves, spine removed and roughly chopped (you can also use Valcom chopped kaffir lime leaves, available in jars in your supermarket)
  • 4 cloves garlic, roughly chopped
  • 1/2 red onion, roughly chopped
  • 1 teaspoon dried chilli flakes
  • 2 tablespoons neutral flavoured oil such as rice bran or canola
  • 2 teaspoons sesame oil
  • 1 tablespoon fish sauce
  • 2 tablespoons crisp fried onion or shallots

Method

By preparing this a few hours in advance you will allow the flavours to penetrate the chicken.
Place the chicken in a ceramic lasagne style dish. I often cut each thigh in half.
Combine the remaining ingredients in the bowl of a food processor or blender and mix until finely chopped and well mixed.
Spoon the paste evenly over the chicken, turning to coat.
Refrigerate for 2 hours or longer if you can.
Preheat the oven to 200 C (or you can pan fry or barbecue if you would rather).
Place the chicken in a single layer in a roasting dish, scraping all of the marinade into the dish with it.
Bake for 25-30 minutes until the chicken is cooked through and well coloured.
Serve sprinkled with crisp fried shallots with steamed rice (or roti bread) and Asian Slaw.

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