- 8 chicken thighs
- 300-400g baby carrots
- 2 onions, cut into thick round slices
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 50g roasted cashew
The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
- small pack coriander leaves, to serve
- boiled jasmine rice, to serve
For the glaze
- 100g clear honey
- 4 tbsp hot chilli sauce
- zest 1 lime, plus 4 tbsp juice (about 2 limes)
The same shape, but smaller than…
- zest ½ orange, plus 2 tbsp juice
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 tbsp rice vinegar
- 1 tbsp tomato purée
- 2 balls stem ginger, finely chopped, plus 1 tbsp syrup
Heat oven to 200C/180C fan/gas 6. Toss the chicken thighs, carrots, onions and oil in a big, shallow roasting tin with some seasoning. Roast for 30 mins.
Meanwhile, whisk together the glaze ingredients. Drizzle all over the chicken and veg, then roast for another 15 mins.
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.