8 chicken thighs and drumsticks
300-400g baby carrots
1 tbsp sunflower oil
small pack cilantro leaves, to serve
boiled jasmine rice, to serve
For the glaze
100g maple syrup
1 tbsp stem ginger syrup
1/2 tsp cilantro seeds
zest 1 lemon, plus 1 tbsp juice
zest 1 orange, plus 6 tbsp juice
1/2 tbsp rice vinegar
*Adjust sweetness to taste and according to the natural flavour of the juice.
Heat oven to 200C/180C fan/gas 6. Toss the chicken, carrots, and oil in a big, shallow roasting tin with some seasoning. Roast for 30 mins.
Meanwhile, whisk together the glaze ingredients. Drizzle all over the chicken and veg, then roast for another 15 mins.
Mix everything together well, then roast for a further 15 mins until the chicken is browned, tender and sticky.
Scatter over some cilantro and serve with the boiled rice.
Recipe adapted from: Good Food