Sticky citrus chicken roasted with cashews and carrots

Prep time
15min
Cook time
50min
Serves
4

Ingredients:

  • 4 chicken thighs
  • 4 chicken drumsticks
  • 300-400g baby carrots
  • 2 onions, cut into thick, round slices
  • 1 tbsp sunflower oil
  • 50g roasted cashews
For the glaze:
  • 100g clear honey
  • 4 tbsp hot chilli sauce
  • zest of 1 lime, plus 4 tbsp juice (about 2 limes)
  • zest of ½ orange, plus 2 tbsp juice
  • 1 tbsp rice vinegar
  • 1 tbsp tomato purée
  • 2 balls stem ginger, finely chopped, plus 1 tbsp syrup
  • small pack coriander leaves, to serve
  • cauliflower-spinach noodles, to serve

Method:

  • Pre-heat oven to 200°C.
  • Toss the chicken thighs, carrots, onions and oil in a big, shallow roasting pan and season. Roast for 30 minutes.
  • Whisk together the glaze ingredients. Drizzle all over the chicken and vegetables and then roast for a further 15 minutes.
  • Scatter over the cashews. Mix everything together well and then roast for a further 15 minutes until the chicken is brown, tender and sticky.
  • Scatter over some coriander and serve with cauliflower-spinach noodles.
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