The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Grilled lemongrass chicken with tomato rice

The fried shallots - available in Asian grocers and some supermarkets - are optional, but add excellent texture. You can, of course, marinate the chicken overnight for even more flavour.

You'll need

2 garlic cloves, coarsely chopped 2 small red chillies, coarsely chopped 2 lemongrass stalks, white part only, coarsely chopped 40 gm soft palm sugar, coarsely chopped 50 ml each soy sauce and fish sauce Juice of 1 lime 4 chicken Marylands, halved through the joint, skin slashed in several places 1½ tbsp vegetable oil To serve: mint, coriander, fried shallots and lime wedges   Tomato rice 1 tbsp vegetable oil 3 red shallots, thinly sliced 2 garlic cloves, finely chopped 300 gm (1½ cups) jasmine rice 200 gm canned cherry tomatoes 50 ml fish sauce 500 ml (2 cups) chicken stock, boiling


  • 01
  • Preheat oven to 220C. Process garlic, chilli, lemongrass, palm sugar and 1 tsp sea salt in a food processor until finely chopped, then add soy sauce, fish sauce and lime juice and process to combine. Combine in a non-reactive container (see cook’s notes p209) with chicken, coating well, and set aside to marinate (10 minutes).
  • 02
  • Meanwhile, for tomato rice, heat oil in a large saucepan over medium-high heat, add shallot and garlic, and stir occasionally until tender (2-3 minutes). Add rice and stir to coat in oil. Add tomato and fish sauce, stir to combine, then add boiling stock, stir to combine and bring to the boil. Reduce heat to low, season to taste, cover with a tight-fitting lid and cook, without uncovering, for 15 minutes. Remove lid, cover with a tea towel, replace lid, then remove from heat and stand to steam (5 minutes).
  • 03
  • Drain chicken from marinade (reserve marinade). Heat oil in a large frying pan over medium-high heat, add chicken skin-side down and cook, turning once, until browned (4-5 minutes). Add marinade to pan and turn chicken skin-side down again, transfer to oven and roast, basting occasionally, until cooked through (6-8 minutes). Serve hot with tomato rice, herbs, fried shallots and lime wedges.

At A Glance

  • Serves 4 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Jul 2013

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


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

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Tequila and sangrita


Spirulina Rush

conversion tool

get the latest news

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