Lime Leaf Chicken

• 6 kaffir lime leaves coarsely chopped
• 2 cloves garlic coarsely chopped
• 1/2 red chili pepper long, coarsely chopped
• 1 1/2 tablespoons galangal coarsely chopped
• 1 stalk lemongrass white part only, coarsely chopped
• 1/2 red onion small, coarsely chopped
• 1/4 teaspoon chinese five spice powder
• 1/2 teaspoon brown sugar
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• 4 chicken legs
• 2 tablespoons extra-virgin olive oil
• bean sprouts
• fresh herbs
• lime wedges
• rice vermicelli

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, red chili pepper, only, red onion, chinese five spice, brown sugar, freshly ground black pepper, fish sauce, vegetable oil, chicken, extravirgin olive oil, bean sprouts, fresh herbs, lime wedges, rice vermicelli

Taken from www.yummly.com/recipe/Lime-Leaf-Chicken-1401981 (may not work)