Today’s Lemon Ginger Chicken is pretty much foolproof and can be served on a bed of jasmine rice or with steamed or stir-fried greens.
Time: 1 hour, plus 2 hours for marinade
- 700g chicken wings or drumettes (or any chicken pieces of your choice)
- juice from 2 lemons
- 2-3 tablespoons honey
- fresh ginger, about 1-2 tablespoons grated
- fresh red chillies, 1-2 or more, depending on preference
Combine lemon juice and the rind of one lemon, finely grated ginger, finely chopped or pounded chillies (or sweet paprika if a less spicy dish is desired), honey and salt. Place chicken in a freezer bag with marinade. Marinate for a minimum of 2 hours or overnight in the fridge. Make sure the chicken is well covered with the marinade by turning the bag a few times.
Heat oven to 150ºC. Place chicken in a single layer in a lightly oiled baking dish. Bake covered for 40-50 minutes.
Turn oven up to 200ºC for the last 5-10 minutes for a golden brown result.
Also read: Low-Fat Coconut Fish Curry