Baked Lemon Chicken with Grilled Pineapple and Chili

Serves: 6–12 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, deseeded

• Rice, peas, and cilantro for serving

Preparation:

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

Place the chicken pieces in a baking dish. Grate one lemon and set the zest aside. Squeeze the lemon juice and mix it with the juice of another lemon, soy sauce, and Indian lemon sauce. Brush the chicken pieces with this mixture and bake for 20–30 minutes, until a knife inserted into the meat comes out clean.

Meanwhile, slice the pineapple and grill until golden. Sprinkle the chili slices and lemon zest over the baked chicken. Serve with the grilled pineapple, remaining lemon wedges, 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.