Advertisement
Ingredients
- skinless chicken drumsticks 6
- skinless chicken thighs 6
- lime 1 zest and juice
- lemon grass stalks 2 roughly chopped
- ginger 2 roughly chopped thumbsized pieces
- garlic cloves 3
- peanut butter 2 tbsp
- turmeric ½ tsp
- ground cumin ½ tsp
- tin of coconut cream 160ml
- coriander 1 bunch, roughly chopped
Method
-
Step 1
Slash deep cuts into chicken drumsticks and chicken thighs, then put into a large container. Put the zest and juice of lime, lemon grass stalks, chunks of ginger, garlic cloves, peanut butter, turmeric, ground cumin, coconut cream and 1 tsp salt into a processor, then whizz until smooth. Roughly chop a bunch of coriander, then add to the mix. pour the marinade over the chicken, then chill for at least 2 hours.
-
Step 2
Heat oven to 190c/170c fan/gas 5. Line 1-2 large baking trays with foil and grease with a little oil. Spread out the chicken over the trays and roast for 1 hour, or until the chicken is cooked through and the coating golden and slightly charred in places.
