Slow-Roast Thai Citrus Chicken with Cucumber and Peanut Salad

I like to cook chicken legs slowly like this, so the skin goes crisp and everything cooks in the chicken fat that collects at the bottom of the tin to give maximum flavour. I also love how the chicken falls off the bone.

subheading: For the chicken:

2 lemongrass stalks, roughly chopped

3cm piece root ginger, peeled and roughly chopped

A large handful of fresh coriander, roughly chopped

Juice of ½ an orange (other half for the dressing)

Juice of 1 lime

4 garlic cloves, peeled

½ tbsp fish sauce

2 tbsp light soy sauce

1 tsp white pepper

1 tbsp caster sugar

4 tbsp neutral oil

4 chicken legs or 8 thighs

5 banana shallots, peeled and halved lengthways

Salt

subheading: For the cucumber salad:

Zest and juice of 2 limes

2 fresh makrut lime leaves, very finely chopped

1 tbsp fish sauce

1 red chilli, deseeded and finely chopped

A pinch of salt

1 cucumber, julienned or thinly sliced

A small handful of coriander, leaves pickles and stalks finely chopped

A small handful of thai basil, leaves picked (or mint leaves if you cant find)

50g roasted peanuts, finely chopped, plus more to serve

subheading: To serve:

200g jasmine rice

Directions at theguardian.com

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