Spicy Lemon Chicken with Pineapple

Spicy Lemon Chicken with Pineapple

Serves 6 to 12 people

Ingredients:

• 4 tablespoons sunflower oil

• 6 chicken thighs

• 6 chicken wings

• 3 lemons

• 4 tablespoons Indian lemon sauce

• 4 tablespoons soy sauce

• 1 can (432 g) pineapple slices, drained

• 1 red chili pepper, seeds removed

• Rice, peas, and cilantro for serving

Preparation:

1. Preheat the oven to 200°C (400°F). Heat the oil and fry the chicken, turning occasionally, until golden and crispy. Remove the chicken and drain on paper towels.

2. Place the chicken in a baking dish. Zest one lemon and set the zest aside. Squeeze the juice from that lemon and mix it with the juice of another lemon, soy sauce, and Indian lemon sauce. Brush this mixture over the chicken and bake for 20–30 minutes, or until a knife inserted into the chicken runs clear.

3. Meanwhile, cut the pineapple slices and grill them until golden brown.

4. Top the chicken with chili slices and reserved lemon zest, and serve with the grilled pineapple, remaining lemon slices, rice, peas, and cilantro.

Per Serving:

152–305 calories, 6.5–13 g fat (1–2.5 g saturated fat), 0.5–1 g carbohydrates.