Balinese Roasted Chicken

• 10 garlic cloves, peeled halved
• 1 piece fresh ginger, peeled coarsely chopped (2 inches)
• 3/4 cup shallot, coarsely chopped
• 3 small Thai red chili peppers or 3 serrano peppers, coarsely chopped
• 2 teaspoons ground turmeric
• 2 tablespoons coconut oil
• 6 chicken thighs
• 6 chicken drumsticks
• 4 medium limes, quartered
• 6 fresh kaffir lime leaves
• salt & freshly ground black pepper, to taste
• fresh parsley leaves (garnish)

1. Combine the garlic, ginger, shallots, chiles, and turmeric in a food processor and pulse until the mixture is finely chopped.
2. Melt the coconut oil in a 10- to 12-inch heavy frying pan over medium heat. Add the chile mixture and cook, stirring frequently, until fragrant and softened, about 2 minutes. Remove the pan from heat and let cool completely.
3. Place the chicken pieces in a 3-quart baking dish. Squeeze the limes over the chicken and toss to coat.
4. Add the cooked chile mixture, the whole lime leaves, 2 tsp salt, and 1/2 tsp pepper, and using your hands, rub the mixture into the chicken until well coated. Cover the dish with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.
5. Remove the chicken from the refrigerator and let stand at room temperature for 30 minutes.
6. Arrange a rack in the top third of the oven and heat the oven to 350 degrees F. Bake the chicken, uncovered, until tender (45-50 minutes) Remove from the oven and let stand for 10 minutes. Remove the lime leaves and garnish with parsley leaves before serving.

garlic, fresh ginger, shallot, red chili peppers, ground turmeric, coconut oil, chicken, chicken, medium limes, fresh kaffir lime leaves, salt, parsley

Taken from www.food.com/recipe/balinese-roasted-chicken-512239 (may not work)