Ingredients
8 good-sized boned chicken thighs, without skin
For the marinade:
2 tsp finely chopped lemon grass, soft inner part only
4cm/1½in piece fresh turmeric root, peeled and chopped
4cm/1½in piece fresh galangal, chopped
2-4 kaffir lime leaves or lemon leaves, chopped
10 garlic gloves, chopped
5 shallots, chopped
1 tbsp roasted peanuts (optional)
1 tbsp curry powder (hot or mild)
1 tsp star anise powder
2 tbsp fish sauce (nam pla)
1 tsp sugar
2 tbsp vegetable oil
salt and freshly ground black pepper
To finish (optional):
lots of lemon juice
a little sugar
Method
1. Make the marinade the day before by blending all the ingredients until you have a reasonably smooth paste. Rub all the chicken thighs with the marinade and refrigerate for 24 hours.
2. Next day, preheat the oven to 160C/325F/Gas 3 and preheat a hot grill. Grill the chicken for a few minutes, turning the pieces several times until they are nicely browned all over.
3. Put the grilled chicken on a rack in the preheated oven and cook for 40-45 minutes until well browned.
4. Serve hot. You can moisten these chicken thighs as you serve them either with any leftover marinade or by squeezing lots of lemon juice over them. Alternatively, mix lemon juice with a little sugar and ground pepper, and brush it on the chicken during the last five minutes of cooking.
