July 26, 2016

Sounds like a Dr Seuss story, but tastes more like a 5-star chef meal. Serves 12


1 medium onion
1 cup packed coriander leaves and stems
1 1/4 cups packed basil leaves
1/4 cup packed mint leaves
4 Tbsp fish sauce
3 cloves garlic
1 lime, zest
to taste, freshly ground black pepper
2 Tbsp apple juice
to taste, salt
12 large chicken drumsticks or thighs
3 limes, cut into wedges


  1. To make the marinade, combine the onion, coriander, basil, mint, fish sauce, garlic, lime zest, black pepper and apple juice into a blender and puree until smooth. Taste and season.
  2. Place the chicken in a large zip-lock bag and pour the marinade in. Rub the marinade into the chicken to cover. Refrigerate for at least one hour, but preferably overnight.
  3. Remove the chicken from the fridge an hour before needed, and discard the remaining sauce.
  4. Preheat the oven to 200°C. Place the chicken, skin-side down, on a wire rack. Place in the oven and reduce heat to 150°C. Bake for 20 minutes, then turn the chicken and bake for a further 20 minutes.
  5. Serve with lime wedges and a green salad.
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