Baked Chicken Thighs With Cashews And Peppers

Chicken and cashew nuts tray bake


  • 8 chicken thighs
  • 1 onion, cut into wedges
  • 2tbsp oil
  • 1 large orange pepper, deseeded and cut into chunks
  • 100ml Kikkoman Teriyaki Sauce with Roasted Garlic
  • 50g roasted cashew nuts
  • To serve: roasted sweet potatoes or rice

Chicken is a favourite ingredient, with so many options to serve it. This way, with peppers and cashews, is simple, quick and delicious!

How to make Baked Chicken Thighs:

  1. Pre-heat the oven to 200 deg. C., 400 deg. F., Gas Mark 6.
  2. Arrange the chicken thighs and wedges of onion in a large roasting tray.
  3. Drizzle with the oil and bake in the pre-heated oven for 30min.
  4. After 30min, add the pepper to the roasting tray and drizzle everything with the teriyaki sauce.
  5. Return to the oven for another 15min, then scatter with the cashew nuts and return to the oven for another 10min. Serve with roasted sweet potatoes or rice.

If you’re looking for more ideas for your chicken, why not try roasting it with Mediterranean vegetables? Or adding a little peri peri kick to chicken burgers?