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Chicken with Lemongrass and Kaffir Lime Leaves
Jointed chicken rubbed with ginger and garlic, seared, then braised under a raw paste of lemongrass, lime leaf and green chile; half-and-half finishes the pan juices and softens the chile bite.
- YieldServes 6
- Hands-on35 min
- Total1 h 23 min
- Difficulty
Ingredients
Marinade
- 2 tbspginger paste
- 1 tbspgarlic paste
- 1 tspcoarse kosher or sea salt
- 1.6 kgwhole chicken, skin removed, cut into 8 pieces
Aromatic paste
- 2 tbsplemongrass, tender inner stalk, finely chopped
- 2 leaveslarge kaffir (makrut) lime leaves
- 3fresh green Thai, cayenne or serrano chiles, stems removed; use 2 to 4 to taste
- 2 tbspcanola oil
- 1large tomato, cored and finely chopped
- 1small red onion, halved lengthwise and thinly sliced
- 120 mlhalf-and-half
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