MINT AND MAKRUT CHICKEN

This is a very simple recipe. The chicken is very aromatic and when you eat it together with the jasmine rice and the snow peas, it is delicious. It has a very mild flavour, not suitable for people who love hot and spicy food.

INGREDIENTS
4 x 200g skinless, boneless chicken breasts (or thighs)
8 makrut (kaffir lime) leaves
2 Tbsp shaved palm sugar
1 garlic clove
2 tsp fish sauce
15 mint leaves
3 Tbsp olive oil
coriander, to garnish
250g snow peas, trimmed & blanched
steamed rice, to serve

METHOD:
Slice the chicken breasts into 4 pieces lengthways and put in a bowl. Using a pair of kitchen scissors, finely cut the makrut leaves and put them in a food processor or blender with the palm sugar, garlic, fish sauce , mint leaves and olive oil.

Process for 1 minute. Pour the marinade over the chicken and stir so the chicken is well coated.

Cover and put in the fridge to marinate for 1 hour or overnight.
Blanch the snow peas.

Drain and reserve. Keep warm.

Steam the rice.
Heat a non-stick frying pan or barbecue and cook the chicken pieces for a few minutes each side, or until tender.

Garnish with coriander and serve with the sugar snap peas and steamed rice.

Serves 4

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