Sticky Chinese five-spice chicken traybake
Ingredients:
8 chicken thighs, skin on and bone in
4 tbsp gluten free hoisin sauce (or 2 tbsp peanut butter and 2 tbsp gluten free soy sauce)
2 tsp sesame oil
2 tbsp clear honey
1.5 tsp Chinese five-spice powder
thumb-sized knob of ginger, grated
2 garlic cloves, grated
bunch spring onions, chopped
50g cashew nuts, toasted
cooked rice, to serve
Method:
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.
Pre-heat oven to 180 C fan. 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 rice.
