Sticky Chinese five-spice chicken traybake

• chicken thighs↗8 8

  skin on and bone in

• hoisin sauce4 tbsp 4 tbsp
• sesame oil↗2 tsp 2 tsp
• clear honey↗2 tbsp 2 tbsp
• Chinese five-spice powder1 ½ tsp 1 ½ tsp
• ginger↗thumb-sized knob of thumb-sized knob of

  grated

• garlic cloves↗2 2

  grated

• spring onions↗bunch bunch

  chopped

• cashew↗50g 50g

  nuts, toasted

• cooked brown rice↗

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat – you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.

2. 2

   Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.