A dinner recipe that can be mostly prepared ahead of time is always a great . This is my take on Donna Hay’s recipe. You can marinate the chicken, pop it in fridge and later on whilst chicken is cooking, make some delicious salads or greens to serve alongside. Great flavour and easy to adapt to veggies you have to hand. Enjoy! Colleen
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| miso chicken by Feed Your Inner Cook |
Preparation 10
minutes
TIP: Prepare chicken in marinade in morning, pop in fridge ready for quick cook dinner that night.
Serves I usually allow 1 sometimes 2 thigh fillets depending on how hungry folks are, because I serve with heaps of veggies
Ingredients
6 (approx. ¾ - 1 kg) chicken thigh fillets – trimmed, halved
Marinade
¼ cup white miso paste - use 1/3 cup if you prefer - Miso is very salty
¼ cup mirin (Japanese rice wine)
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
½ - 1 tablespoon soy sauce – use 1/2 , taste then add more if needed. Soy sauce is also very salty.
Option: layer some par-cooked sliced veg (pumpkin, cauliflower,
potato) on base of tray if desired
Garnish options: Sesame seeds, coriander leaves, Shredded
shallots
Serve with Green veggies, salad, noodles etc
Method
Preheat oven to 200 – 220 C◦ and prepare baking tray
Layer Par-cook sliced vegetables into prepared tray OR cook sliced veg with a drizzle of oil for 20 minutes before adding chicken fillets
Marinade
Use a deep bowl (fits chicken in later) to thoroughly whisk and combine all marinade ingredients.
Taste and check if you need the extra miso/soy
Add the chicken fillets and mix to cover well with marinade.
If preparing ahead of time: cover and store in fridge. Remove from fridge 10 min before cooking.
Place the marinated chicken pieces over the par-cooked veggies, pour over
any remaining marinade
Cook for approx. 30 minutes until chicken cooked and golden.
Garnish as desired and serve with Green veggies, salad, noodles etc
Enjoy! Colleen
TIP: Prepare chicken in marinade in morning, pop in fridge ready for quick cook dinner that night.
Serves I usually allow 1 sometimes 2 thigh fillets depending on how hungry folks are, because I serve with heaps of veggies
6 (approx. ¾ - 1 kg) chicken thigh fillets – trimmed, halved
Marinade
¼ cup white miso paste - use 1/3 cup if you prefer - Miso is very salty
¼ cup mirin (Japanese rice wine)
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
½ - 1 tablespoon soy sauce – use 1/2 , taste then add more if needed. Soy sauce is also very salty.
Preheat oven to 200 – 220 C◦ and prepare baking tray
Layer Par-cook sliced vegetables into prepared tray OR cook sliced veg with a drizzle of oil for 20 minutes before adding chicken fillets
Use a deep bowl (fits chicken in later) to thoroughly whisk and combine all marinade ingredients.
Taste and check if you need the extra miso/soy
Add the chicken fillets and mix to cover well with marinade.
If preparing ahead of time: cover and store in fridge. Remove from fridge 10 min before cooking.
Cook for approx. 30 minutes until chicken cooked and golden.
Garnish as desired and serve with Green veggies, salad, noodles etc
Enjoy! Colleen
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