Name: Sticky Chinese five-spice chicken traybake
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 8 chicken thighs, skin on and bone in -; 4 tbsp hoisin sauce -; 2 tsp sesame oil -; 2 tbsp clear honey -; 1 ½ tsp Chinese five-spice powder -; thumb-sized knob of ginger, grated -; 2 garlic cloves, grated -; bunch spring onions, chopped -; 50g cashew nuts, toasted -; cooked brown rice, to serve -

Ingredients for - Sticky Chinese five-spice chicken traybake

1. 8 chicken thighs, skin on and bone in

2. 4 tbsp hoisin sauce

3. 2 tsp sesame oil

4. 2 tbsp clear honey

5. 1 ½ tsp Chinese five-spice powder

6. thumb-sized knob of ginger, grated

7. 2 garlic cloves, grated

8. bunch spring onions, chopped

9. 50g cashew nuts, toasted

10. cooked brown rice, to serve

How to cook deliciously - Sticky Chinese five-spice chicken traybake

1 . Stage

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 . Stage

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.