sticky miso chicken
roasted on broccolini
- 4 bunches (800g) broccolini, trimmed
- ¼ cup (60ml) mirin (Japanese rice wine)
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 tablespoons slivered almonds
sticky miso chicken
- ⅓ cup (95g) white miso paste (shiro)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- ¼ cup (60ml) mirin (Japanese rice wine)
- 2 tablespoons firmly packed brown sugar
- 1 tablespoon brown rice vinegar
- 6 x 125g chicken thigh fillets, trimmed and halved
- Preheat oven to 220°C (425°F).
- To make the sticky miso chicken, place the miso, oil, soy, mirin, sugar and vinegar in a large bowl and whisk to combine. Add the chicken and toss to coat. Set aside until ready to use.
- Place the broccolini on a large baking tray lined with non-stick baking paper. In a bowl, combine mirin, honey, soy sauce and almonds. Drizzle over broccolini, top with miso chicken and any remaining marinade.
- Bake for 20 minutes or until the chicken is cooked through and tender.
- To serve, divide between plates. Serves 4
Photography: Con Poulos
© DONNA HAY GROUP
