Chinese mandarin chicken tray bake


chicken recipes,bibby's kitchen@36,bake,chicken,fo

Ingredients 19
Servings 4
Time 00:10

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
  • 2-3
    standard orange carrots, scrubbed
  • 1
    tablespoon vegetable oil
  • 2
    teaspoons sesame oil
  • salt and freshly cracked black pepper
  • 1/2
    c
    toasted cashew nuts
  • fresh coriander, to finish
  • For the glaze:
  • zest and juice of 1 mandarin and 1 lemon
  • 1/4
    c
    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

01:10
 

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.


Recipe by Bibbyskitchen@36. To see more click HERE.


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Read more on: chicken  |  roast  |  asian
 

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