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Sticky Citrus Chicken with Carrots |
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| Serves 4 |
Prep 15 mins |
Cooking 1hr |
Easy |
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My rating |
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Ingredients |
8 chicken thighs
300-400g baby carrots
2 onions, cut to thick round slices
1 tbsp sunflower oil
50g roasted cashews (optional)
some parsley leaves
Boiled rice to serve |
For the glaze
100g clear honey
zest of 1 lime, plus 4 tbsp juice(about 2 limes)
zest 1/2 orange, plus 2 tbsp juice
1 tbsp rice vinegar
1 tbsp tomato puree
1 tbsp honey
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Heat the oven to 200C/ Fan
180C/ Gas 6. Toss the chicken thighs, carrots, onions and
oil in a big shallow roasting tin with some seasoning.
Roast for 30 mins.
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Meanwhile, whisk together the
glaze ingredients. If the onions are beginning to char,
transfer to a casserole dish, drizzle all over the chicken and veg,
then bake for another 15 mins.
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Scatter over the cashews if
using, mix
everything together well, the roast for a further 15 mins
until the chicken is browned, tender and sticky, scatter
over some parsley and serve with the boiled rice.
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DAILY
DINNERS 
