Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Incredibly quick and easy, ideal for an after-work meal. The lemon and herbs cut through the juicy chicken thighs and savoury miso, while the rich, creamy sauce is irresistible poured over warm rice.
Sweet root vegetables work a treat here as the supportive bed for the chicken to steam on inside the casserole pot. Stir-fried savoy cabbage with olive oil and a few drops of soy sauce is fantastic on the side.
Ingredients
For the chicken and marinade:
- 6 skin-on bone-in chicken thighs and 4 chicken drumsticks
- 2 tbsp sake
- 1 tbsp white sesame oil
- salt
- 3 tbsp white miso paste
- 2 tbsp red miso paste
- 3 tbsp lemon juice (keep the squeezed lemon)
- 1 tbsp finely grated unwaxed lemon zest
- 1 tbsp mirin
- 1 tsp yuzu juice
For the rest:
- 1 garlic clove, crushed
- 1 small onion, finely chopped
- 2 parsnips, peeled and sliced into wedges
- 2 small carrots, peeled and chopped into wedges
- a little olive oil
- 2 tbsp chopped parsley leaves
Method
- Put the chicken in a medium bowl. Pour the sake and sesame oil over with a pinch of salt.
- Rub it all over the chicken, then leave for 15 minutes.
- In a small mixing bowl, combine all the other ingredients to make a smooth marinade, then pour over the chicken and rub again.
- In a heavy-based casserole pan, cook the garlic, onion, parsnips and carrots for 5 minutes in the olive oil until golden.
- In a frying pan, sear the chicken pieces for 3–4 minutes so the skin becomes golden brown, charred in places and crispy on each side. Add the chicken to the casserole, sitting it on top of the vegetables.
- Keep all the leftover marinade from the bowl the chicken was marinating in and swirl 200ml around in it until the bowl is clean of miso. Add it to the pot.
- Slice the lemon that had been squeezed in half and throw into the pot with the parsley.
- Reduce the heat, cover and cook for 25 minutes.
Photography: Yuki Sugiura
Miso Tasty: The Cookbook by Bonnie Chung is available here