I mentioned in my kids’ blogs that lately, I am hooked on using kafir lime leaves in my cooking.  I have used them in grilling fish and I have also used these unassuming fragrant leaves in grilling chicken.

To product flavorful meat right to the bone, cut diagonal lines into the flesh and stuff kafir lime leaves and all your spices into the flesh. Leave the meat, covered in fridge for several hours. Then grill at 180C for 10 minutes and 160C for another 10 minutes.

Together with turmeric (another powerful antioxidant and anti-cancerous spice), ground coriander seeds, garlic powder, sea salt and kafir lime leaves, I whipped out a batch of lip-smacking chicken drumsticks that tasted very much like deep fried chicken drumsticks sold in Indian restaurants!

A batch of 10 drumsticks is good for 3 meals – dinner for 4 of us, lunch for Cass and me the next day and school recess break for Sherilyn the next day.

This is Cass’ lunch, consisting of smoothie of the day (orange + apple + mango), pumpkin toast with butter, hard-boiled free-range chicken egg, cool kyuri and cherry tomatoes.

Just another hearty and wholesome meal from the heart for my sweetheart 🙂