Sticky Chinese Five-Spice Chicken Traybake by Good Food

Ingredients

• 8 chicken thighs, skin on and bone in
• thumb-sized knob ginger, grated
• 2 garlic cloves, grated
• bunch spring onions, chopped
• 4 tbsp hoisin sauce
• 2 tsp sesame oil
• 2 tbsp clear honey
• 1 ½ tsp Chinese five-spice powder
• 50g cashew nuts, toasted
• to serve cooked brown rice
• to taste Salt and pepper

Instructions

1. Preheat the oven to 200°C (180°C fan/gas 6). Arrange the chicken thighs in a large roasting tin, then use a sharp knife to slash the skin 2-3 times on each thigh to help the marinade penetrate and the skin crisp.
2. In a medium bowl, combine the hoisin sauce, sesame oil, honey, Chinese five-spice powder, grated ginger, grated garlic, and a generous pinch of salt and pepper. Mix well to create the marinade.
3. Pour the prepared marinade over the chicken thighs in the roasting tin. Toss the chicken thoroughly to ensure every piece is evenly coated. For best flavor, marinate for at least 2 hours, or ideally overnight in the refrigerator.
4. Roast the marinated chicken, skin-side up, for 35 minutes. Halfway through cooking, baste the chicken with the pan juices at least once to keep it moist and help build a sticky glaze.
5. After 35 minutes, remove the roasting tin from the oven. Stir the toasted cashew nuts into the pan juices around the chicken, then sprinkle the chopped spring onions evenly over the chicken and nuts.
6. Return the roasting tin to the oven and cook for an additional 5 minutes. The chicken skin should be sticky and slightly caramelized, and the spring onions should be slightly softened.
7. Serve the sticky Chinese five-spice chicken immediately with cooked brown rice on the side.