Sticky citrus chicken with carrots & cashews

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.