8 chicken thighs, skin on and bone in
2 oranges, zest and juice
2 tsp sesame oil
2 tbsp maple syrup
1½ tsp Chinese five-spice powder
thumb-sized knob of ginger, grated
2 tsp gluten free soy sauce
1 tbsp sesame seeds
cooked brown rice, to serve
Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh.
Mix together the orange, gluten free soy, sesame oil, maple syrup, five-spice, ginger 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. Sprinkle the sesame over the chicken. Return to the oven for 5 mins, then serve with brown rice
Recipe adapted from: Good Food