INGREDIENTS

INSTRUCTIONS

Make the marinade. Heat the peanut oil in a small frying pan. Saut the
shallots and the garlic for 2-3 minutes, then add the ginger and saut
for a further 2-3 minutes. Add the soy sauce, orange juice and juice
and zest of the lime, honey, turmeric and ground coriander. Season
with salt and cayenne pepper. Leave to cool completely. Place the
chicken pieces of a bowl, spoon over the cold marinade, toss it well,
cover and refrigerate for at least 3 hours. Thread 3 or 4 pieces of
chicken on the each stick of lemon grass, leaving room to hold the
skewer with your fingers. Return to the fridge. Make the coriander
paste, put the coriander leaves with half a teaspoon of salt into a
blender of pestle and mortar, blend or grind until the leaves have
ground down a little. Add the other ingredients and blend slowly to a
smooth paste. Add a little water. Place in a small bowl and
refrigerate until needed. Bring a large pan of water to the boil, add
the tagliatelle and cook for 10 minutes or until "al dente".
Meanwhile, brush a grill rack with a little peanut oil and place the
skewers under a pre-heated moderate grill or if barbecuing arrange
them over medium hot coals. Cook for about 5 minutes, then baste with
the marinade and a little peanut oil before turning over and cooking
on the other side for 5 minutes. To serve, toss half of the chutney
over the tagliatelle, divide between four warm serving plates,  arrange
the Indonesian chicken kebabs by the side and serve with the  remaining
coriander chutney.  Converted by MC_Buster.  NOTES : Chef:Amanda Grant
Converted by MM_Buster v2.0l.

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