charred miso chicken with sweet potato noodle salad

  • 2 tablespoons white miso paste
  • 1 tablespoon honey
  • 2 cloves garlic, crushed
  • 2 tablespoons extra virgin olive oil
  • 720g chicken thigh fillets
  • 800g sweet potato (kumara), peeled and spiralised or thinly shredded
  • 2 green onions (scallions), thinly sliced
  • 1½ cups (210g) frozen podded edamame, thawed
  • 1 cup Thai basil leaves
  • 1 cup coriander (cilantro) leaves
  • ½ cup (75g) toasted cashews, chopped
  • lime wedges, to serve
  • coconut miso dressing
  • ⅓ cup (80ml) coconut cream
  • 2 tablespoons white miso paste
  • 1 tablespoon lime juice
  • 2 tablespoons water
  • 1 teaspoon honey

 

  1. Preheat grill (broiler) to high. Place the miso, honey, garlic and half the oil in a large bowl and stir well to combine. Add the chicken and toss to coat. Set aside to marinate for 20 minutes.
  2. While the chicken is marinating, make the coconut miso dressing. Place the coconut cream, miso, lime juice, water and honey in a small bowl and whisk to combine. Set aside.
  3. Place the chicken on a large oven tray. Cook for 4–5 minutes or until lightly charred. Turn and cook for a further 4–5 minutes or until cooked through. Set aside.
  4. Preheat oven to 180°C (350°F). Divide the sweet potato between 2 large oven trays and toss with the remaining oil. Cook for 4–5 minutes or until just softened. 
  5. Transfer all the sweet potato to one tray, add the onion and edamame and toss to combine. Slice the chicken. 
  6. Divide the sweet potato mixture and chicken between plates and top with the basil, coriander, cashew and coconut miso dressing. Serve with lime wedges.  Serves 4.

 

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox