Spicy Grilled Chicken with Kaffir Lime

4 candlenuts or blanched almonds 8 red jalapeno chilies, seeded and quartered 6 cloves garlic, sliced 5 stalks lemongrass, center white part only, chopped 5 shallots or I small yellow onion, quartered

2-4 tbsp water

¼ c peanut or corn oil 2 tbsp sugar 10 fresh or frozen kaffir lime leaves, center spines removed and very finely shredded 2 limes, cut lengthwise into wedges 6 sprigs cilantro

From Asian Flavors - Williams & Sonoma PREP TIME: 1 HOUR. PLUS 1 HOUR FOR MARINATING COOKING TIME: 45 MINUTES INGREDIENTS SERVES 6 Using a fork, pierce the chicken quarters allover. Place in a glass bowl, rub with the lime juice and I teaspoon of the salt, and set aside. Place the candlenuts or almonds in a small bowl, add water to cover, 1and soak until moist, about 10 minutes. Drain. In a blender, combine the nuts, jalapenos, garlic, lemongrass, shallots or onion, ginger, turmeric, and just enough of the water to facilitate blending. Process until a smooth paste forms. Transfer to a large bowl and add the coconut milk. You should have about 3 cups. Add ½ cup to the chicken, coat evenly, cover, and refrigerate for at least I hour or up to overnight. Refrigerate the remaining liquid. Warm a wok over medium heat. Add the oil and the remaining " coconut milk mixture and cook, stirring frequently, until emulsified and fragrant, about 3 minutes. Continue to cook, stirring occasionally, until: beads of oil appear in the mixture, about 8 minutes. Add the sugar, I remaining 2 teaspoons salt, and three-fourths of the shredded lime leaves, reduce the heat to low, and simmer until the sugar is dissolved, about I minute. Taste and adjust the seasonings. Set the sauce aside. Prepare a fire in a grill. When the coals are hot, place the chicken, skin side down, directly on the grill rack and grill until golden brown, about IS minutes. Using tongs, turn and cook until golden brown, about 15 minutes. An instant-read thermometer inserted into the thickest part of the breast away from the bone should register I70F (77°C) and in the thigh should register I85°F (85°C). Transfer the chicken to a serving dish. Reheat the sauce over medium heat and pour over the chicken. Garnish with the remaining lime shreds, the lime wedges, and the cilantro and serve.

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