Lemongrass-Lime Roast Chicken

Name: Lemongrass-Lime Roast Chicken
Total time: 65 min
Yield: 2 servings
Ingredients: 400 g Boneless skinless chicken thighs; 15 g Fresh lemongrass; 10 g Fresh ginger; 3 cloves Garlic; 1 whole Lime; 1 tbsp White vinegar; 1 tsp Brown sugar; 1 tsp Annatto seeds; 1.5 tbsp Neutral cooking oil; 200 g Tomato; 40 g Red onion; 140 g Long grain rice; 300 ml Water; 0.5 tsp Salt; 0.25 tsp Black pepper

Annatto-brushed roast chicken meets bright tomato-onion salad and rice in an easy inasal-inspired supper.

65 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless skinless chicken thighs400 g
Fresh lemongrass15 g
Fresh ginger10 g
Garlic3 cloves
Lime1 whole
White vinegar1 tbsp
Brown sugar1 tsp
Annatto seeds1 tsp
Neutral cooking oil1.5 tbsp
Tomato200 g
Red onion40 g
Long grain rice140 g
Water300 ml
Salt0.5 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

No major allergens in the listed ingredients; check packaged products.

Method

Marinate briefly

Remove tough outer lemongrass layers; very finely mince the tender inner portion. Grate ginger and garlic. Mix with juice from half the lime, vinegar, sugar, pepper and half the salt. Coat chicken and refrigerate for 20 minutes. Keep raw poultry separate from salad ingredients.

Make annatto oil

Heat oven to 220°C (425°F). Warm oil and annatto seeds in a small pan over low heat for 3 minutes, swirling until the oil is orange; do not fry the seeds dark. Strain into a clean bowl and discard seeds. This oil stays separate from the raw-chicken marinade.

Cook the rice

While the chicken marinates, rinse rice and place in a small saucepan with all the water and one-quarter of the salt. Bring to a boil, cover and cook on low for 15–18 minutes. Rest covered off the heat for 10 minutes.

Roast the thighs

Lift chicken out of the marinade, letting excess drip off; discard used marinade. Put chicken in a single layer on a lined metal tray and brush with the annatto oil. Roast for 22–28 minutes, until browned and every thigh reaches 74°C (165°F). Rest for 5 minutes; use clean serving utensils.

Make the salad

Dice tomatoes and thinly slice red onion. Toss with juice from one-quarter of the lime and the remaining one-quarter of the salt. Serve with chicken and rice, with the last lime quarter cut into wedges.

Annatto gives a warm colour, not heat. The oven method and lime are house adaptations rather than a claim to traditional charcoal inasal.

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