Miso Magic for a Winner Chicken Dinner
Thank me now or later, but I can assure you, any mother, and in particular a working mum with boys to feed, is going to thank me for this recipe. It is MAGIC! Quick to prepare, practically cooks itself, and loads of flavour. Any leftovers are great the next day and would even be fab in a lunch box. Miso Chicken is going to be a new family favourite. Trust me!
I’m not sure how I stumbled on this recipe, but when I first made it at the end of last year I could not believe how easy it was. I read all the comments and then googled different versions before perfecting my version. Perfect last week when I feel that I have hardly been at home (when did I have time to work??) and those early rowing mornings are starting to make me a little tired. Just whack on the oven, mix up the miso magic, massage the chicken and bake. Too easy!
The first time I made Miso Chicken I used red miso paste as that was what I had in the fridge. Works fine, but flavour a little stronger and perhaps a little saltier. My preference is for White Miso paste, but if red is what you have, use that.
Easy to find in the Asian section of the supermarket. Easy, that is, if you are not 5’2″ and some genius has placed at the rear of the top shelf so that you have to accost some taller gent walking past, who then eyes you dubiously as if it is a supermarket pickup. Honestly – he should be so lucky!
In a bowl, mix the miso paste, unsalted butter (and make sure it is unsalted please or the chicken will be too salty!!) maple syrup, pepper and sesame oil:
It took me longer to type than actually do that task! If you don’t have unsalted butter, use oil. If you don’t have maple syrup, use honey. Now grab your chicken – bone in, skin on, and massage the miso mixture into it. (This is not some Nigella-esque sexual innuendo – you just need to make sure that it is well and truly covered!)
Place in a baking tray lined with paper :
and bake for 40 minutes. Note to self and to you – wipe the miso off the side of the baking tray before cooking – it burns and makes a mess! Anyone watching MKR will be asking the question “but where’s the sauce?” in a thick french accent. Just wait – the miso magic will happen – all by itself!
Turn the chicken every 10 minutes, sprinkling with sesame seeds in the final cooking period. Chicken should be gloriously browned and the juices running clear. (If you worry about cooking chicken, next time you are at Ikea, buy a meat thermometer. They are only $10 and electronic, so its easy to get a boy’s involvement. We now know the internal temperature of EVERYTHING while its cooking, but hey, any involvement in the kitchen is good. And BTW, chicken should be 75°C)
See how the paste magically becomes a sauce? Delicious sauce! Serve with rice or noodles so you don’t miss out on any of that flavour, with some steamed greens along side. Finger-lickingly good!
- 2 tbs unsalted butter
- ½ cup white miso paste
- 2 tbs maple syrup
- 1 tbs rice vinegar
- 1 tsp sesame oil
- black pepper
- 8 skin on bone in chicken pieces (I used thighs)
- sesame seeds
- Heat oven to 190°C or 180° fan forced.
- Combine first six ingredients in a bowl. Massage well into chicken pieces and place in a single layer on a baking tray lined with baking paper.
- Pop into preheated oven and bake for 40 minutes, turning chicken every 10 minutes or so. Sprinkle with sesame seeds for last bit of cooking time. Chicken is cooked when golden brown and juices run clear when skewered in thickest part (alternately, when meat thermometer reads 75°C)
- Serve with rice and steamed greens
Honey may be used instead of maple syrup if desired