LEMONGRASS CHICKEN

SERVES 8

INGREDIENTS

• 2 lemongrass stalks, finely chopped

• 10cm piece (50g) ginger, finely grated

• ½ bunch coriander, leaves picked reserved, stems chopped finely

• 4 long green shallots, chopped

• 3 tsp ground turmeric

• 1/3 cup (80ml) extra virgin olive oil

• 8 chicken marylands, skin on

HERB SALAD

• 3 long green shallots, cut into 3cm lengths

• ¼ bunch each mint & Thai basil, leaves picked

SAMBAL

• 2 lemongrass stalks, white part only, very finely chopped

• 60g moist coconut flakes

• 2 red (Asian) eschalots, shaved

• Zest and juice of 2 limes, plus extra to serve

• 2 tbsp sesame oil

• 1 bird’s-eye chilli, finely chopped (optional)

METHOD

1 To marinate the chicken, place the lemongrass, ginger, half of the coriander leaves, long green shallot, turmeric and oil in a large bowl. Season and stir to combine. Add the chicken and toss to coat. Marinate for 4-5 hours or overnight.

2 For the sambal, place all ingredients in a bowl, season and toss to combine. Set aside until ready to use.

3 For the herb salad, place long green shallot, remaining coriander leaves, mint and basil in a serving bowl and set aside.

4 Heat a lightly greased barbecue with a lid to high heat. Remove chicken from the marinade and place on barbecue, skin-side up. Reduce heat to low, close lid and cook for 3035 minutes or until chicken is cooked through. Open lid, increase heat to high then barbecue, turning frequently, for 5-6 minutes until charred. Alternatively you can roast in a 200C oven for 40-45 minutes until cooked.

5 Serve with sambal, herb salad and extra lime wedges alongside.

– Lucy Tweed