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 (432g) pineapple slices, drained
1 red hot pepper, seeded and cleaned
Rice, peas, and cilantro for serving
Preparation:
Preheat the oven to 200°C (400°F).
Heat the oil and fry the chicken, turning occasionally, until it becomes crispy. Remove the chicken pieces from the pan 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 to 30 minutes until a knife inserted into the chicken comes out clean.
Meanwhile, slice the pineapple and grill the slices on skewers until golden brown.
Sprinkle the hot pepper slices and lemon zest over the chicken pieces. Serve with the grilled pineapple slices, remaining lemon wedges, rice, peas, and cilantro.
Nutritional Information per Serving: 152-305 calories, 6.5-13g fat (1-2.5g saturated fat), 0.5-1g carbohydrates.
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