A delicious and easy Chinese-inspired chicken traybake with a sticky hoisin and honey glaze, topped with toasted cashews and spring onions.
Ingredients
- 8 skin-on, bone-in Irish chicken thighs
- 4 tablespoons of hoisin sauce
- 2 teaspoons of sesame oil
- 2 tablespoons of clear honey
- 2 teaspoons of Chinese five-spice powder
- 1 thumb-sized piece of ginger, grated
- 2 medium garlic cloves, grated
- 1 bunch of spring onions, chopped
- 50g of cashew nuts, toasted
- Cooked brown rice, to serve
Steps
- Heat the oven to 200 degrees Celsius (180 degrees Celsius for fan ovens, gas mark 6). Put the chicken thighs in a large roasting tin and score the skin 2-3 times on each thigh.
- Mix together the hoisin sauce, sesame oil, honey, five-spice powder, ginger, garlic and some seasoning. Pour over the chicken and toss to coat – you could now marinate the chicken for 2 hours, or overnight if you have time. Roast, skin-side up, for 35 minutes, basting at least once.
- Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 minutes, then serve with brown rice.
