It may well be the day of the dead but it is a Friday.

In my previous life I would often pick up a Chinese takeaway on my way home at the end of the week even though in the back of my mind I knew full well that it would taste better sat down in a restaurant in China Town with a cold bottle of Tsingtao beer and chopsticks. I find Chinese takeaways can be a bit ‘sloppy’.

Anyhow, not much chance of picking up a Chinese, sloppy or otherwise, in downtown Monte Lope Alvarez, pop. 742, so it is cook one at home instead and here it is:

Slash two bone in, skin on chicken thighs

In a bowl mix hoisin sauce, sesame oil, honey, 5 spice, ground black pepper and spread over the thighs. Place in the fridge to marinate, overnight if you prepare in advance.

When ready to cook remove the thighs from the fridge allowing them to come up to room temperature. Preheat the oven to 180 °C fans.

Place the thighs one a lined baking sheet and place in the oven for 35 minutes or so basting once half way through.

Meanwhile, heat a skillet and cook off grated garlic, ginger, chilli flakes and thinly sliced red onion. Add some crushed cashews.

Place the thighs in the skillet and give things a good shake so that the thighs get a good coating. Sprinkle with sesame and poppy seeds, fresh coriander or parsley.

Serve with stir fry vegetables, rice or noodles of choice.

Note: No image(s) as the final dish looked, sloppy.