Lime Leaf Chicken

• None None FOR THE LIME LEAF PASTE
• 6 None kaffir lime leaves, chopped
• 2 cloves garlic, chopped
• 1/2 None fresh long red chili, roughly chopped
• 1 1/2 tbsp roughly chopped fresh galangal
• 4 inches fresh lemongrass, roughly chopped
• 1/2 None red onion, roughly 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
• None None FOR THE LIME LEAF CHICKEN
• 4 None chicken drumsticks (around 3 lb)
• 2 tbsp olive oil
• 7 oz dried rice noodles
• 3 oz bean sprouts
• 1/4 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 None lime, cut into wedges

1. To make lime leaf paste, combine all ingredients in a food processor and process until a thick paste forms.
2. Combine chicken and lime leaf paste in a large bowl and toss to coat. Cover and chill for 4 hours, or overnight.
3. Preheat oven to 400u0b0F. Arrange chicken on a large baking pan in a single layer. Drizzle with oil then roast for 30 mins, or until chicken is cooked through.
4. Meanwhile, place noodles in a large, heatproof bowl. Cover with hot water then set aside for 20 mins. Drain. Rinse under cold water then drain well. Return noodles to bowl along with bean sprouts and herbs. Toss to combine.
5. Serve chicken with noodle salad and lime wedges.

lime leaf paste, lime, garlic, long red chili, fresh galangal, fresh lemongrass, red onion, brown sugar, ground black pepper, fish sauce, vegetable oil, lime leaf chicken, chicken, olive oil, rice noodles, bean sprouts, fresh mint, fresh cilantro, lime

Taken from recipes-plus.com/api/v2.0/recipes/36728 (may not work)