This tasty marinated chicken is (a slight adaptation) from Chelsea Winter's latest book, Eat. Yum!! Would work as kebabs, or chopped smaller for in tacos...
500 g chicken breast (or thigh)
4 stalks lemongrass (hard end removed), bashed and finely chopped
good dash oil (I used sesame)
2-3 tbsp finely grated ginger root
1 clove grated/minced garlic
1 tbsp fish sauce
1 tsp ground cumin
1 tsp turmeric
1 cup fresh coriander
zest + juice of 1 lime
1-2 makrut (kaffir) lime leaves (stem removed), finely chopped
ground black pepper
1 tbsp sweet chili sauce
- Cut chicken into chunks (either bite-sized, or slightly larger). Place in bowl with all other ingredients. Marinate for a few hours (or overnight, if you're onto it enough to have your dinner planned the day before!).
- Cook on hot BBQ or in hot pan (probably need to do this in batches).
- Serve with salad (we had roast kumara/green salad, and asparagus).