Lemongrass & Coriander Chicken Skewers

Serves 6

1 lemongrass stalk, white part only,

chopped

1 long green chilli, chopped

3 kaffir lime leaves, chopped,

2 tbsp finely grated ginger

4 coriander roots, chopped

2 handfuls of coriander leaves

1.6kg chicken thighs fillets, trimmed

2 tbsp vegetable oil

50g grated palm sugar

2 tbsp fish sauce

1 tbsp lime juice

Combine lemongrass, chilli, lime leaves, ginger, coriander roots and coriander leaves in a food processor. Process until finely chopped.

Place the chicken thighs in a large non-reactive bowl. Add the oil, half the lemongrass marinade and season with sea salt and freshly ground black pepper. Toss until the chicken is coated on all sides. Place in the fridge to marinate for 30 minutes.

Meanwhile, combine palm sugar, fish sauce, 125ml of water and lime juice in a small saucepan. Place over high heat and bring to a boil. Cook for 2-3 minutes until slightly reduced. Remove from the heat and stir in the remaining lemongrass marinade. Set aside.

Place a chargrill pan over medium heat. Take two chicken thighs and skewer them horizontally on three metal skewers. Skewer the rest of the chicken thighs the same way.

Place the chicken thighs in the chargrill pan and cook for 5-6 minutes on each side until nicely charred and tender. Check by piercing the thickest part of the chicken with a fork or skewer – if the juices run clear, the chicken is cooked. Slice the chicken skewers and serve with the rest of the lemongrass sauce on the side.

SKEWER TIPS

If you don’t have metal skewers, you can use wooden ones, but remember to soak them in cold water before using or they will burn.