World Cuisine

  • 12 bone-in chicken thighs, skinned
  • finely grated rind and juice of 1 orange
  • 2 tablespoons dark brown muscovado sugar
  • 2 teaspoons Chinese five-spice powder
  • 2 tablespoons dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon toasted sesame oil

Place the chicken in a single layer in a glass or ceramic dish. Mix together all the ingredients for the marinade in a small bowl and then pour over the chicken. Toss to coat evenly, cover and leave to marinate in the refrigerator for at least 30 minutes, or overnight if time permits.

Tip the chicken and marinade into a nonstick roasting tin and arrange the chicken in an even layer. Roast in a preheated oven, 190°C (375°F), Gas Mark 5, turning the chicken twice, for 30–35 minutes, or until golden and cooked through – the juices should run clear when the thickest part of the meat is pierced with a knife.

Serve the chicken hot or cold with steamed rice and steamed vegetables.

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