Recipe: Miso glazed chicken tray bake

Miso is a flavour-packed secret weapon in the kitchen with dozens of applications.

Whether it’s making a wholesome soup as a quick snack, mixing an umami-packed marinade for a BBQ, creating a rich salad dressing or adding a punch of flavour to your burger patty, miso is flavour bomb.

Meru miso is made in Tasmania from organic, local ingredients. Available in a range of pastes and powders, there’s a miso that’s perfect for your needs. This wonderful product also took home a Gold Award at the 2018 Delicious Produce Awards.

Meru Miso is available now from The Essential Ingredient, online and in-store.

Ingredients

Serves 4
8 chicken thighs, bone-in and skin-on
3/4 cup Meru Miso Sweet Red Miso Paste View
2 tbsp honey View
2 tbsp soy sauce
3 tbsp unsalted butter
1 tbsp rice wine vinegar View
3 bunches (approx. 300g) asparagus
4 spring onions
1/4 Chinese cabbage, chopped into 1 inch chunks
Rice to serve

Note: this recipe is delicious with any in-season vegetables. Substitute asparagus for broccoli, broccolini, squash, eggplant or any of your favourites.

Combine the miso paste, rice wine vinegar, honey, soy and melted butter in a bowl. Toss through the chicken thighs until well coated, then refrigerate for at least four hours.

Take chicken from fridge and preheat oven to 180C 30 minutes prior to cooking.

Arrange thighs skin side-up in a roasting pan, smearing any remaining marinade over the skin. Roast for 30 minutes.

Trim tough ends from asparagus spears and cut into 6cm pieces. Slice spring onions into similar lengths.

Take chicken thighs from roasting pan and carefully pour liquid from pan into a jug. Scatter vegetables into pan, place chicken thighs on top, then pour over pan juices.

Roast for a further 30 minutes. Remove from oven and rest for 5 minutes. Serve with rice and a light cucumber salad.

Recommended Articles
Back