Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Lime leaf chicken with rice noodles and cucumber


You'll need

8 chicken thighs on the bone, skin on 40 gm light palm sugar, finely chopped 20 gm galangal, coarsely chopped 6 kaffir lime leaves, coarsely torn 3 garlic cloves, coarsely chopped 2 lemongrass stalks (white part only), coarsely chopped 1 small red chilli, coarsely chopped 60 ml (¼ cup) each soy sauce and fish sauce 2 tbsp vegetable oil   Rice noodles and cucumber 200 gm rice stick noodles 2 Lebanese cucumbers, coarsely chopped ¾ cup (loosely packed) each coriander, Vietnamese mint and mint, plus extra of each to serve 2 spring onions, thinly sliced 40 gm light palm sugar, coarsely chopped 1 garlic clove, coarsely chopped 1 small red chilli, coarsely chopped 2 tbsp each lime juice and fish sauce

Method

  • 01
  • Preheat oven to 200C. Slash chicken skin, place in a non-reactive bowl and set aside.
  • 02
  • Process palm sugar, galangal, kaffir lime leaves, garlic, lemongrass and chilli in a food processor to a coarse paste, add soy sauce, fish sauce and oil and process to combine. Pour over chicken, toss to coat and set aside to marinate (10 minutes).
  • 03
  • For rice noodles and cucumber, place noodles in a bowl, cover with boiling water and set aside until tender (5 minutes). Drain, refresh under cold running water, drain well, combine with cucumber, herbs and spring onion and set aside. Pound palm sugar, garlic and chilli in a mortar and pestle to a fine paste, then stir in lime juice, fish sauce and 2 tbsp hot water. Just before serving, combine with noodles.
  • 04
  • Heat a large frying pan over medium-high heat. Drain chicken, place skin-side down in pan, cook until browned (4-5 minutes), turn, cook for 2 minutes, then turn again. Transfer pan to oven and roast until chicken is cooked through (10-12 minutes). Serve hot chicken and rice noodles and cucumber with extra herbs.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Feb 2013

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with chicken ragu and green sauce

Fast autumn recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast summer recipes

recipes

Flathead with crushed peas

Fast seafood recipes

recipes

Pumpkin pilaf with ricotta and pepitas

Fast summer dinners

recipes

Egg sandwich

Six fast noodle recipes

recipes

Smoked trout scramble

Pan-fried John Dory agrodolce with endive and goat’s cheese

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×