¼ cup finely chopped lemongrass (available frozen in Asian supermarkets)
150g shallots, roughly chopped
2 tablespoons oil
1 teaspoon ground turmeric
½ teaspoon Chinese 5-spice
finely grated zest of 1 lime
1 teaspoon sea salt
2 cloves garlic, finely chopped
1 red chilli, roughly chopped
1 tablespoon fish sauce
1 teaspoon sugar
freshly ground black pepper
600g Rangitikei Free Range chicken thigh fillets
2-3 tablespoons oil
Place the lemongrass, shallots, oil, turmeric, 5-spice, lime zest, salt, garlic, chilli, fish sauce, sugar and pepper into the bowl of a food processor. Process to a smooth paste.
Press the lemongrass paste onto the chicken, place in a shallow dish and then marinate in the fridge for 1 hour or longer if possible.
Heat the oil in a large frying pan over a medium heat, cook the chicken for 4-5 minutes each side until cooked through.
Serve this fragrant chicken with a simple green salad.