Sticky Chili Chicken with Hot & Sour Pineapple by Alison Roman

This recipe is from Alison Romans - Nothing Fancy - pages 196 - 197.
The heat can be adjusted by simply adding less sambal into the marinade for the chicken. I serve this with rice and Alison Romans Cucumber and Red Onion Salad. The recipe is so quick and easy to follow and the leftovers make great meal prep if your cooking for two or just yourself.

Side Notes
Cost of non-staples: $17
Serves: 4

Ingredients
1.8 kg bone-in, skin-on chicken legs
kosher salt
black pepper
100 g brown sugar
125 ml rice wine vinegar
125 g sambal
60 ml fish sauce
60 ml lime juice
2 tsp chilli flakes
2 garlic cloves, grated
1/2 pineapple, peeled and cut into wedges
1/2 shallot or 4 spring onions, thinly sliced
coriander
2 tbsp toasted sesame seeds

My Pantry Staples
kosher salt
black pepper
brown sugar
fish sauce
chili flakes
garlic
sesame seeds

The Method

1. Season the chicken (whole or pieces) with salt and pepper and place in a large freezer bag | zip lock bag | bowl.

2. Combine the sugar, vinegar, fish sauce, lime, sambal, chilli flakes and garlic in a medium bowl. Whisk until the sugar dissolved. Pour over the chicken. Tie off the bag or cover and place in the fridge for minimum 30 minutes or up to 24 hours.

3. Preheat oven to 215°C. Place the chicken and pineapple in a deep baking tray and drizzle the marinade over the top.

4. Roast until the chicken is deeply browned, caramlised and cooked through, 50 - 60 minutes. Remove from the oven and place on a serving platter along wit sliced shallot, coriander and a sprinkle of sesame seeds.
   
   As above, serve with rice and salad of your preference.