Sticky citrus chicken with carrots & cashews
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 8 chicken thighs
- 300-400g baby carrots
- 2 onionscut into thick round slices
- 1 tbsp sunflower oil
- 50g roasted cashew
- small pack corianderleaves, to serve
- boiled jasmine riceto serve
For the glaze
- 100g clear honey
- 4 tbsp hot chilli sauce
- zest 1 limeplus 4 tbsp juice (about 2 limes)
- zest ½ orangeplus 2 tbsp juice
- 1 tbsp rice vinegar
- 1 tbsp tomato purée
- 2 balls stem gingerfinely chopped, plus 1 tbsp syrup
Nutrition: per serving
- kcal550
- fat30g
- saturates7g
- carbs39g
- sugars36g
- fibre6g
- protein31g
- salt1.4g
Method
step 1
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.
step 2
Meanwhile, whisk together the glaze ingredients. Drizzle all over the chicken and veg, then roast for another 15 mins.
step 3
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.
