6 chicken drumsticks, skin removed
6 chicken thighs, skin removed
Zest and juice of 1 lime
2 lemongrass stalks, roughly chopped
2 thumb-size chunks of ginger, roughly chopped
3 garlic cloves
2 tbsp peanut butter
1/2 tsp each of turmeric and ground cumin
160ml can coconut cream
Slash several deep cuts into each drumstick and thigh, then put them in a large non-metallic container. Place the lime zest and juice, lemongrass, ginger, garlic, peanut butter, spices, coconut cream, and some salt into a food processer and whizz until smooth. Roughly chop the coriander leaves and finely chop the stalks, then add to the mix. Pour the marinade over the chicken and massage into the meat, before leaving to chill for at least 2 hours, or preferably overnight.
Heat the oven to 190C/170C fan/gas 5. Line a couple of large baking trays with foil and grease with a little oil. Spread out the chicken on the trays and roast for 1 hour, or until the chicken is cooked through and the coating is golden and charred in places.
Remove from the oven and set aside to cool, then chill well before serving. Perfect for picnics and lunchboxes.
Source: BBC Good Food Magazine, August 2010 edition