serves
4
prep
10 minutes
cook
10 minutes
difficulty
Mid
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Mid
level
Stream free On Demand
Lime Leaves
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 4 chicken Marylands, deboned in one piece, with skin on
- 1½ tsp ground turmeric
- ½ tsp salt
- 2 tbsp canola oil
Raw sambal
- 1 tsp belacan
- 2 makrut lime leaves, central vein removed and finely shredded, plus extra to garnish
- 1 stalk lemongrass, tender central white part only, finely sliced
- 1 bird’s eye chilli
- 1 garlic clove, minced
- ½ small red onion, minced
- 1 Roma tomato, deseeded and diced
- 2 limes, juiced
- 1 tsp sugar
Marinating time: 1 hour
Instructions
- Combine the chicken, turmeric, salt and oil in a bowl and mix well. Marinate for at least 1 hour.
- For the sambal, wrap the belacan in foil and toast in a dry frying pan over low–medium heat, turning occasionally, for 6-8 minutes or until fragrant. Combine the remaining ingredients together, then crumble in the toasted belacan. Stir well and set aside to rest for at least 10 minutes.
- Heat a heavy-based frying pan or chargrill pan over high heat. Grill the chicken, skin–side down for about 5 minutes or until golden and crisp. Turn and cook for another 2 minutes or until cooked through. Rest for a few minutes, then thickly slice and serve with the sambal and extra finely shredded makrut leaves.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Lime Leaves
