Sticky citrus chicken with carrots & cashews
By Sarah Cook
Ditch the takeaway and try a traybake full of delicious Chinese flavours instead. It takes just minutes to throw together this alternative sweet and sour chicken dish
- Prep:15 mins
Cook:1 hrs
- Serves 4
- Easy
Nutrition per serving
- kcal 550
- fat 30g
- saturates 7g
- carbs 39g
- sugars 36g
- fibre 6g
- protein 31g
- salt 1.4g
Ingredients
- 8 chicken thighs
- 300-400g baby carrots
- 2 onions, cut into thick round slices
- 1 tbsp sunflower oil
- 50g roasted cashews
- small pack coriander leaves, to serve
- boiled jasmine rice, to serve
- 100g clear honey
- 4 tbsp hot chilli sauce
- zest 1 lime, plus 4 tbsp juice (about 2 limes)
- zest ½ orange, plus 2 tbsp juice
- 1 tbsp rice vinegar
- 1 tbsp tomato purée
- 2 balls stem ginger, finely chopped, plus 1 tbsp syrup
Method
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.