Sticky Citrus Chicken with Cashews

By Hester

Ditch the takeaway and try a traybake full of delicious Chinese flavours instead. It takes just minutes to throw together this alternative sweet and sour chicken dish

Ingredients

• 8 chicken thighs
• 2 onions, cut into thick round slices
• 1 tbsp sunflower oil
• 50 g roasted cashews
• small pack coriander leaves, to serve
• boiled jasmine rice, to serve
• For the glaze
• 100 g clear honey
• 4 tbsp hot chilli sauce
• zest 1 lime, plus 4 tbsp juice (about 2 limes)
• zest 1/2 orange, plus 2 tbsp juice
• 1 tbsp rice vinegar
• 1 tbsp tomato purée
• 2 balls stem ginger, finely chopped, plus 1 tbsp syrup

Details

Adapted from bbcgoodfood.com

Preparation

Step 1

Heat oven to 200C/180C fan/gas 6. Toss the chicken thighs, onions and oil in a big, shallow roasting tin with some seasoning. Roast for 30 mins.
2.Meanwhile, whisk together the glaze ingredients. Drizzle all over the chicken, then roast for another 15 mins.
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.