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Sticky Chinese Chicken Traybake

This is a dandy little mid-week recipe that you will come back to again and again. As with anything that is marinated, an overnight turn in the fridge will simply intensify the flavors. So put it all together the night before a busy day and dinner is done in no time when you finally return home. Oh, and by the way . . . it’s delicious!

Sticky Chinese Chicken Traybake

8 chicken thighs, bone-in, skin on or off
4 tbs. hoisin sauce
2 tbs. honey
2 tbs. soy sauce
2 tsp. sesame oil
2 garlic cloves, grated
thumb-sized knob of ginger, grated
1½ tsp. Chinese five-spice powder
2 oz. cashew nuts, toasted (½ cup)
6 green onions, sliced into 1″ lengths
steamed brown rice, to serve

Heat the oven to 400°F. Arrange the chicken in one layer in a large baking tin and season. Mix together the hoisin sauce, honey, soy sauce, sesame oil, garlic, ginger, and five-spice. Spread over the chicken and leave to marinate for 2 hours or overnight, if you have time.

Roast the chicken for 35-40 minutes, basting at least once. Sprinkle with the cashews and green onions, return to the oven for 5 minutes, then serve with steamed brown rice.

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