Flavoured with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal
Prep:10 mins
Serves 4
8 chicken thighs, skin on and bone in4 tbsp hoisin sauce2 tsp sesame oil2 tbsp clear honey1 ½ tsp Chinese five-spice powderthumb-sized knob of ginger, grated2 garlic cloves, gratedbunch spring onions, chopped50g cashew nuts, toastedcooked brown rice, to serve
STEP 1Heat 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.STEP 2Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.
