INGREDIENTS
·
1.5kg chicken marylands (about 4)
·
8 garlic cloves, coarsely chopped
·
4 French shallots, peeled, coarsely chopped
·
2 sticks lemongrass, white part only, thinly sliced
·
1 long fresh red chilli, coarsely chopped, plus
sliced chilli, extra, to serve
·
3cm-piece fresh ginger, peeled, coarsely chopped
·
60ml (1/4 cup) coconut milk
·
2 tablespoons fish sauce
·
1/2 teaspoon ground coriander
·
1/2 teaspoon ground turmeric
·
4 fresh limes, halved
·
1 Lebanese cucumber, halved, sliced diagonally
·
1/4 cup fresh coriander sprigs
·
Steamed jasmine rice (optional), to serve
METHOD
Step 1
Use a sharp knife to cut the
chicken marylands through the joint to separate the drumsticks and thighs.
Place
garlic, shallot, lemongrass, chilli, ginger, coconut milk, fish sauce, ground coriander
and turmeric in a food processor. Blend until smooth. Transfer the marinade
mixture to a large glass or ceramic bowl. Add the chicken pieces and turn to
coat well. Cover and place in the fridge for 6 hours or overnight to marinate.
Preheat
a barbecue grill or chargrill pan on medium-high. Cook the chicken, turning
occasionally, for 30 minutes or until juices run clear when the thickest part
of the chicken is pierced with a skewer. Transfer to a platter and cover with
foil for 10 minutes to rest.
While
the chicken is resting, place limes cut-side down on the barbecue grill and
cook for 3-4 minutes or until lightly charred.
· Step 5
Serve chicken with
grilled limes and cucumber. Scatter with coriander and extra chilli just before
serving.
Nutrition
Protein
47 g per serve
Carbohydrates
4 grams per serve
Fat
44g per serve
