Quick & Easy

Lime leaf chicken

Delicious Asian-style chicken infused with lime leaf and lemongrass.


Lime leaf paste


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.


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