Name: Sticky Chinese five-spice chicken traybake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Chinese
Ingredients: 8 chicken thighs skin on and bone in; 4 tbsp hoisin sauce; 2 tsp sesame oil; 2 tbsp clear honey; 1 ½ 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 to serve

Sticky Chinese five-spice chicken traybake

Flavoured with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal

50 min total 10 min prep 40 min cook 4 450 cal

Instructions

Tap a step to mark it done

1 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 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.