Servings 4
Ingredients
For the chicken:
8 free-range chicken thighs, skin on and bone in
2 red onions, peeled and cut into wedges
1 small bunch heirloom carrots, scrubbed
3 standard orange carrots, scrubbed
1 tablespoon vegetable oil
2 teaspoons sesame oil
salt and freshly cracked black pepper
½ cup toasted cashew nuts
fresh coriander, to finish
For the glaze:
zest and juice of 1 mandarin and 1 lemon
¼ cup honey
1 Tbs soy sauce
generous pinch dried red chilli flakes
1 tsp dried coriander
1 Tbs hot (chilli) sauce
2 tsp rice wine vinegar
1 Tbs tomato paste
Method
Preheat the oven to 200º C.
Grease and line a large sheet pan with foil.
Trim the tops off the carrots and cut the larger ones in half. Leave the smaller carrots whole.
Toss the chicken, onions and carrots in the vegetable and sesame oil. Season with salt and black pepper.
Spread out on the sheet pan and roast for 30 minutes.
Combine all the glaze ingredients and pour over the chicken and
vegetables. Return to oven for a further 35 minutes.
Half way through the cooking time, spoon the glaze over the chicken.
Add the cashew nuts to the pan and toss together with the chicken and vegetables.
Turn the oven onto grill (broil) and move the tray to the upper rack.
Grill until the chicken is golden, crisp and sticky.
Scatter over the fresh coriander and serve with steamed rice
Scatter over the fresh coriander and serve with steamed rice
