Kaffir Lime Leaves Pesto Chicken

• 2 Tablespoons Dark Sweet Soy Sauce (Kecap Manis)
• 1 Tablespoon Palm Sugar Syrup (or Brown Sugar)
• 1 teaspoon Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 2 whole Chicken Thighs, Chopped Into Bite Size Pieces
• 2 Tablespoons Extra Virgin Coconut Oil (for Cooking)
• 1 cup Water Or Stock
• Cooked Rice, To Serve
• 4 whole Kaffir Lime Leaves, Stripped Off Ribs And Torn
• 2 stalks Spring Onions, White Parts Only, Roughly Chopped
• 2 cloves Garlic, Smashed
• 1 teaspoon Cumin Seeds
• 1 whole Bird's Eye Chili Or Jalapeno Pepper (optional But Recommended)
• 3 Tablespoons Toasted Pine Nuts
• 1 Tablespoon Extra Virgin Coconut Oil
• 1 Tablespoon Fish Sauce
• 2 teaspoons Lime Juice
• 1 teaspoon Grated Ginger

1. Mix the dark sweet soy sauce, palm sugar syrup (or brown sugar), salt, and pepper thoroughly with chopped chicken thighs and set aside while you prepare the pesto and the rest of the ingredients.
2. For the pesto, pound lime leaves first in a pestle and mortar until pulpy.
3. Add spring onions, garlic and cumin seeds, chili (if using), and pound until it forms a paste and is very fragrant.
4. Add pine nuts and pound until crushed and creamy.
5. Stir in the rest of the pesto ingredients.
6. Feel free to add more or less fish sauce and lime juice to taste.
7. Heat up oil in a skillet or pan and brown the chicken pieces.
8. If a lot of oil renders, remove some with a paper towel until only about 1 tablespoon remains.
9. Add pesto to the pan and stir until it coats the chicken pieces and becomes fragrant.
10. Pour in water or stock and bring it to a simmer.
11. Cook until meat is tender.
12. Adjust seasoning and lime juice according to taste.
13. Serve with rice!

manis, sugar syrup, salt, freshly ground black pepper, chicken, coconut oil, water, rice, lime leaves, stalks spring onions, garlic, cumin seeds, pepper, nuts, coconut oil, fish sauce, lime juice, ginger

Taken from tastykitchen.com/recipes/main-courses/kaffir-lime-leaves-pesto-chicken/ (may not work)