|8||chicken — thighs|
|2||red onion — peeled and cut into wedges|
|1||carrots — heirloom|
|salt and freshly ground back pepper|
|1/2||cashew nuts — toasted|
|fresh coriander — to serve|
|mandarin — zest and juice|
|dried red chilli flakes|
|1 tsp||dried coriander|
|2 tsp||vinegar — rice wine|
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.