Annabel Langbein’s Baked Lemon Grass and Chilli Chicken

Last Saturday, 28 August I was so busy being delighted when Annabel Langbein made lemon butter, choux pastry and tea smoked salmon in the first episode of The Free Range Cook, that I didn’t pay enough attention to the main course. Luckily, for me and for you, Annabel has generously shared the recipe with us.

Baked Lemon Grass and Chilli Chicken

This is Annabel’s go-to meal when time is tight. It takes only a few minutes together and cooks in the oven while you prepare some rice and vegetables and set the table.

Prep time: 10 mins
Cook time : 30-35 mins
Serves: 6

6-8 single boneless chicken breasts, skin on
3 tsp finely grated lemon grass
½ cup sweet chilli sauce
¼ cup water
2 tbsp fish sauce
2 kaffir lime leaves, finely chopped or finely grated zest of 2 limes
2 tbsp lime juice
2 cloves garlic, crushed

Preheat oven to 200°C. Place chicken breasts skin side up in a shallow baking dish. Combine all other ingredients in a small bowl and pour over the chicken.

Bake until chicken is cooked through and golden – about 30-35 minutes. To check whether the chicken is done, insert a clean skewer into the thickest part of one chicken breast. If the juices run clear, it is cooked. If they are pink, return the dish to the oven and cook a little longer before testing again.

Serve with jasmine rice and steamed greens.

Try the recipe from these instructions or you can watch all of episode 1 of The Free Range Cook online.