Blend of aromatic flavours

> Here’s a simple recipe for a delectable lemongrass turmeric chicken that is fragrant and not spicy at all

they will be burnt in the oven.

LEMONGRASS TURMERIC CHICKEN

Ingredients: 2 whole chicken legs, with skin, deboned 100ml water

Marinade: 3 stalks of lemongrass (bulbs only) 3 cloves garlic, chopped 2tsp turmeric powder 1 tbsp brown sugar 1tbsp soy sauce 1 tbsp fish sauce 3tbsp coconut oil or cooking oil

Method 1. Finely slice and chop the

lemongrass bulbs. 2. In a bowl, mix the chopped lemongrass, garlic, sugar, turmeric powder, soy and fish sauce, and 2tbsp coconut oil together. 3. Place the chicken legs in a bowl or zip lock bag. Pour the marinade mixture over the chicken and spread them throughout the chicken pieces. 4. Cover and leave to marinade in the refrigerator for two hours or overnight. 5. Grease a non-stick pan with the remaining coconut oil, and heat up the pan. 6. Place the chicken legs skin-side down and panfry for about five minutes until skin is lightly brown. Turn the chicken over and continue to pan fry. 7. Add the remaining marinade from the bowl into the pan. Add water, cover pan and cook with medium heat for about 10 minutes. 8. Remove cover and continue to cook until chicken is tender and liquid has reduced. 9. When chicken is pierced and the juices from the meat run clear, it is cooked. Turn off the fire and dish out onto a plate to serve. 10. You may also cut the whole chicken leg into pieces before serving if you wish.