Save 25% on ckbk membership for St Patrick's Day ☘️
4
peopleEasy
1 hr 45
By Anto Cocagne and Aline Princet
Published 2022
Rinse the chicken and pat dry, then cut it into pieces.
To make the marinade, peel and quarter the onion, ginger and garlic. Pick the parsley leaves and juice the lime. Dry roast the djansang and pèbè over low heat for 10 minutes. Put the parsley, onion, ginger, garlic, lime juice, roasted spices and chilli in a blender. Blend, adding the oil a little at a time, un
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe