White miso adds a deep richness to this marinade, which I also use when roasting lamb. Boneless chicken thighs and drumsticks can also be used.
Serves: 4
INGREDIENTS
2 tablespoons white (shiro) miso paste
1 tablespoon each vegetable oil, soy sauce, rice vinegar and sesame oil
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
4 single chicken breasts, skin on
To serve
hot cooked brown or white rice
1 cup frozen edamame beans, cooked
2 cups finely shredded red cabbage
½ telegraph cucumber, cut into long strips
1–2 carrots, julienned
crispy roasted shallots and coriander, to garnish
METHOD
Preheat the oven to 160°C fan bake.
Whisk the miso paste with the vegetable oil, soy sauce, rice vinegar and sesame oil in a large bowl, then add the chicken breasts and turn to coat.
Place skin-side up in a lined baking dish and scrape in any marinade left in the bowl. Add ⅓ cup of water to the base of the dish, then roast for 30 minutes or until the chicken is fully cooked through. Don’t let the miso catch and burn on the base of the dish.
To assemble: Divide the hot cooked rice between bowls and top with the vegetables. Slice the chicken thinly and arrange over the top and spoon over the pan juices from roasting the chicken.
Top with roasted shallots and garnish with coriander.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!