We love this delicious Chinese chicken recipe (it’s originally from BBC Good Food, although we’ve adapted it a bit to suit our taste). Best of all, it all goes in one baking tin so there’s hardly any washing up!
8 chicken thighs, skin on and bone in
4 tbsp hoisin sauce
2 tsp sesame oil
2 tbsp clear honey
1½ 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 and fresh coriander to serve
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.
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 and a generous amount of fresh coriander.