Sticky citrus chicken with carrots & cashews

2 of 5-a-day chinese recipes honey chicken sweet and sour chicken

Ingredients

8 chicken thighs

300-400g baby carrots

2 onions , cut into thick round slices

1 tbsp sunflower oil

50g roasted cashew

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.