Ingredients
For four people you will need:
6 lemongrass stalks
40 g fresh ginger
3–6 red chili peppers
100 g shallots
60 g tomatoes
2 garlic cloves
1½ tbsp sugar
Salt
7 tbsp olive oil
2 tbsp kecap manis (sweet soy sauce)
3 tbsp fish sauce
2 tbsp lime juice
Pepper
1 chicken
1 tbsp paprika
800 g small waxy potatoes
1 bunch of green onions
6 kaffir lime leaves
½ bunch of coriander
Method
Wash four lemongrass stalks, peel the ginger, slice the lemongrass into fine rings and chop the ginger into fine slices. Wash, deseed, and finely slice the chili. Remove the stem scar from the tomatoes and coarsely dice them. Roughly chop the shallots. Place all of the prepared ingredients into a food chopper with the garlic, sugar, ½ tsp salt, 3 tbsp olive oil, kecap manis, fish sauce and lime juice and finely purée. Season with pepper.
Add the paste to a pan and reduce it over a medium heat for ten minutes while stirring. Leave to cool.
Chop the chicken into ten equally sized pieces and rub with salt and paprika. Mix in a bowl with the chili paste and marinate covered for four hours.
Wash the rest of the lemongrass, halve it crossways, crush it and then cut it into larger pieces. Carefully wash the potatoes, halve them, mix with salt, lemongrass and the rest of the olive oil and transfer to a deep baking tray. Cook in a preheated oven at 200 degrees Celsius (gas mark 3 or 180 degrees in a fan-assisted oven) on the middle shelf for ten minutes.
Turn the potatoes, place all chicken pieces (except the breast) on the baking tray with the skin side up and cook for a further 35 minutes. Add the breast pieces ten minutes later. Wash the green onions and slice them into pieces 5 cm long. Place the green onions and the kaffir lime leaves on the baking tray ten minutes before the end of cooking.
Roughly chop the coriander and sprinkle it over the chicken prior to serving.
Bon appetite!
