Lime Leaf Chicken

• 6 None kaffir lime leaves, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 1/2 None long red chili pepper, coarsely chopped
• 1 1/2 tbsp coarsely chopped galangal
• 1 stalk lemongrass, white part only, coarsely chopped
• 1/2 small red onion, coarsely chopped
• 1/4 tsp Chinese five spice powder
• 1/2 tsp brown sugar
• 1/4 tsp freshly ground black pepper
• 1 tbsp fish sauce
• 1 tbsp vegetable oil
• 4 None chicken legs
• 2 tbsp extra virgin olive oil
• None None Lime wedges, rice vermicelli, bean sprouts, fresh herbs, to serve

1. Place the lime leaves, garlic, chili pepper, galangal, lemongrass and red onion in a food processor or mortar. Add the five spice, sugar, pepper, fish sauce and vegetable oil. Process to form a thick paste.
2. Rub paste all over chicken pieces. Cover and refrigerate for 4 hours or preferably overnight.
3. Preheat the oven to 400u0b0F. Line a baking pan with foil. Place the chicken in the pan. Drizzle with olive oil
4. Bake for 25 mins, or until cooked through. Serve with lime wedges and a salad of rice vermicelli, bean sprouts and fresh herbs.

lime, garlic, long red chili pepper, galangal, stalk lemongrass, red onion, spice powder, brown sugar, ground black pepper, fish sauce, vegetable oil, chicken, extra virgin olive oil, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/27743 (may not work)