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Ingredients
6 chicken drumsticks and chicken thighs skinless
1 lime zest
2 lemongrass roughly chopped
2 thumb-size chunks ginger roughly chopped
3 garlic cloves
2 tbsp peanut butter
0.5 tsp turmeric and ground cumin
160 ml full fat coconut cream canned
20 g pack coriander
6 servings little oil for greasing
6 servings mango chutney sweet
Equipment
food processor
oven
aluminum foil
Directions
Slash several deep cuts into each drumstick and thigh, then put into a large, non-metallic container.
Put the lime zest and juice, lemongrass, ginger, garlic, peanut butter, spices, coconut cream and 1 tsp salt into a food processor, then whizz until its as smooth as you can get it. Roughly chop the coriander leaves and finely chop the stalks, then add to the mix.
Pour the marinade over the chicken, massage it into the meat with your hands, then leave to chill for at least 2 hrs, or up to 24 hrs if you have time.
Heat oven to 190C/170C fan/gas
Line 1-2 large baking trays with foil and grease with a little oil.
Spread out the chicken over the trays, skin-side up, and roast for 1 hr, or until the chicken is cooked through and the coating golden and slightly charred in places. Cool, then chill well and pack in a container, ready to transport. Scatter with a few more coriander leaves to serve, if you like.
