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 ginger grated
2 garlic cloves, grated
bunch spring onions chopped
50 g cashew nuts, toasted
cooked brown rice, to serve
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.
- Heat oven to 200C/180C 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 brown rice.