This is a great dish for Passover and all year round. If you cannot locate kosher for Pesach Hot Honey it’s easy to make your own. Warm as much honey as you want to infuse over a low/medium heat together with a deseeded fresh red chilli for about five to ten minutes — until the honey it is as hot as you prefer. It’s worth making more than you need to use another time as it will keep. Or you could cheat and mix in some chilli sauce or powder. If you are not a spice lover just leave the chilli out and it will be equally as delicious. This chicken is also great cold with a salad.

Method:

• Pre heat oven to 180°c fan.
• Line the base of a large roasting tin with baking paper.
• Halve, peel and slice the onion and add to the dish.
• Halve and slice the clementines/tangerines and add to the dish. A regular orange with half a lemon will work too.
• Place the chicken thighs on top of the onion/orange mixture and season with a little sumac or chicken seasoning and a grind of black pepper.
• Mix the orange juice and honey in a jug and drizzle over the chicken.
• Roast for 50-70 minutes depending on the size of the thighs.
• Arrange the chicken, onions and fruits on a serving platter pour over the pan juices and drizzle with some more honey for extra gloss.
• Garnish with chopped parsley, the zest, and the chilli if using.

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