Flavoured with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal
- 8 chicken thighs, skin on and bone in
- 4 tbsp hoisin sauce
- 2 tsp sesame oil
- 2 tbsp clear honey
- 1½ tsp Chinese five-spice powder
- thumb-sized knob of ginger, grated
- 2 garlic cloves, grated
- bunch spring onions, chopped
- 50g cashew nuts, toasted
- cooked brown rice, to serve
MethodArrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat – you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
- 4 chicken breast fillets with skin, about 150g/5oz each
- 1 large lemon
- 2 tsp fresh thyme leaves or a generous sprinkling of dried
- 1½ tbsp clear honey
- Preheat the grill to high and lightly oil a shallow heatproof dish. Put the chicken in the dish, skin side down, and season with salt and pepper. Grill for 5 minutes. While the chicken is grilling, cut four thin slices from the lemon.
- Turn the chicken fillets over and put a slice of lemon on top of each one. Sprinkle over the thyme and a little more seasoning, then drizzle with the honey. Squeeze over the juice from the remaining lemon and spoon round 2 tbsp water. Return to the grill for 10 minutes more, until the chicken is golden and cooked all the way through. Serve the chicken and the sticky juices with rice or potatoes and a green veg – broccoli or leeks are good.
- 4 part-boned chicken breasts, skin on
- grated zest and juice of 1 large lemon
- 1 tbsp clear honey
- 1 tbsp olive oil
- 2 garlic cloves, chopped
- 1 tsp dried oregano
- new potato and green salad, to serve
- Preheat the oven to fan 170C/conventional 190C/gas 5. Put the chicken breasts, skin-side up, in one layer in a shallow ovenproof dish or tin. Put all the remaining ingredients in a bowl and warm through in the microwave or a small pan for 1 minute, then stir to mix everything together and pour over the chicken.
- Slide the dish into the oven and roast the chicken for 30-40 minutes, basting every 10 minutes or so. The juices will gradually thicken and give the chicken a shiny coating at the end. Leave the chicken to stand for 5 minutes before serving with new potatoes and a green salad.
- 4 pork chops
- 1 tsp five-spice powder
- ½ tsp ground cinnamon
- 1 tbsp hoisin sauce
- 2 tbsp each soy sauce, brown sugar, honey
- 1 tsp dry sherry, or Shaohsing rice wine
- thumb-sized piece ginger, grated
- 1 garlic clove, crushed
- 2 tsp fish sauce
- juice 2 limes
- 2 tsp soft brown sugar
- 1 shallot, thinly sliced
- 1 red chilli, thinly sliced
- 1 cucumber, halved lengthways, then sliced
- small bunch mint, roughly chopped
- 50g roasted peanuts, chopped
- Make marinade by mixing ingredients together. Put chops in a shallow bowl or tray, pour marinade over, turning chops to make sure they are coated all over, and leave to stand for at least 30 mins.
- To make salad, put the fish sauce, lime juice and 1 tbsp water into a small bowl, add the sugar, then mix until dissolved. Stir in shallot and chilli. Put cucumber in a serving dish, sprinkle mint over, pour dressing over and scatter with peanuts.
- Heat the barbecue or griddle pan and cook chops on each side for 4-5 mins, until cooked. Serve with cucumber salad.