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

Method

  • 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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Jul 2013

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with chicken ragu and green sauce

Fast autumn recipes

recipes

Flank steak tacos with corn, avocado and coriander

Fast summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast seafood recipes

recipes

Flathead with crushed peas

Fast summer dinners

recipes

Pumpkin pilaf with ricotta and pepitas

Six fast noodle recipes

recipes

Egg sandwich

Smoked trout scramble

recipes

conversion tool