Recipe information
Ingredients for - Sticky Chinese five-spice chicken traybake
1. 8 chicken thighs, skin on and bone in -
2. 4 tbsp hoisin sauce -
5. 1 ½ tsp Chinese five-spice powder -
6. thumb-sized knob of ginger, 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.
