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Number of servings: 4 or 8

Don’t eat the skin of the chicken it’s only left on to keep the flesh moist during cooking. Coconut milk makes a good base for a marinade or sauce, as it is low in calories and fat.

Ingredients: • 8 small chicken pieces • 2 limes, cut into wedges • 2 red chillies, finely sliced • 2 lemon grass stalks, to garnish

Marinade: • 2 lemon grass stalks, chopped • 2.5 cm (1 inch) piece fresh root ginger • 6 garlic cloves • 4 shallots • 1/2 bunch coriander roots • 15 ml (1 tbsp) palm sugar • 120 ml / 125 fl ml (1/2 cup / 4 fl oz) coconut milk • 30 ml (2 tbsp) fish sauce • 30 ml (2 tbsp) soy sauce

Directions: To make the marinade, put all the ingredients into a food processor and process until smooth. Put the chicken pieces in a dish and pour over the marinade. Leave in a cool place to marinate for at least 4 hours or overnight. Preheat the oven to 200°C (400°F). Put the chicken pieces on a rack on a baking tray. Brush with marinade and bake in the oven for about 20-30 minutes or until the chicken is cooked and golden brown. Turn the pieces over halfway through and brush with more marinade. Garnish with lime wedges, finely sliced red chillies and lemon grass stalks. Serve with rice.

Recipe and photo: The fat – free cook’s collection, editor LB.