Sticky citrus chicken with carrots & cashews

• chicken thighs↗8
• baby carrots g
• onions↗2

  cut into thick round slices

• sunflower oil↗1 tbsp tbsp
• roasted cashew50g g
• small pack coriander

  leaves, to serve

• boiled jasmine rice

  to serve

• clear honey↗100g g
• hot chilli sauce↗4 tbsp tbsp
• zest 1 lime

  plus 4 tbsp juice (about 2 limes)

• zest ½ orange

  plus 2 tbsp juice

• rice vinegar↗1 tbsp tbsp
• tomato purée↗1 tbsp tbsp
• stem ginger2

  finely chopped, plus 1 tbsp syrup

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Toss the chicken thighs, carrots, onions and oil in a big, shallow roasting tin with some seasoning. Roast for 30 mins.

2. 2

   Meanwhile, whisk together the glaze ingredients. Drizzle all over the chicken and veg, then roast for another 15 mins.

3. 3

   Scatter over the cashews, mix everything together well, then roast for a further 15 mins until the chicken is browned, tender and sticky. Scatter over some coriander and serve with the boiled rice.