Sticky Miso Chicken Thighs with Butternut Squash - Greenspoon
logo big
Search
Generic filters

Search
Generic filters

Sticky Miso Chicken Thighs with Butternut Squash

Sticky Miso Chicken Thighs with Butternut Squash

Course: Recipes, MainDifficulty: Easy
Servingsservings
Total time

1

hour 

10

minutes

This is such a delicious way to enjoy chicken, and get your gut-friendly dose of fermented foods in at the same time! It’s a great balance of salty and sweet, and we really enjoyed it with a whole roasted cauliflower alongside. This is inspired by Donna Hay, one of our favourite Australian cooks!


xx Juliet Kennedy


INGREDIENTS

  • 1 butternut squash – thinly sliced

  • 2 tblsp olive oil

  • 2 tblsp sesame seeds + extra for sprinkling on top

  • Sea salt

  • Spring / salad onion, thinly sliced 

  • Coriander leaves 


  • For the miso sauce:
  • 5 tblsp miso paste

  • 1 tblsp sesame oil

  • 1 tblsp soy sauce

  • 60ml Mirin

  • 2 tblsp brown sugar

  • 6 chicken thigh fillets

Directions

  • Preheat the oven to 220°C. Place the butternut, oil and salt in a bowl and toss to coat. Place on a baking tray lined with baking paper, and roast for 20 minutes.
  • Whilst it roasts, make the sticky chicken miso by mixing all the ingredients together, then adding the chicken thighs. Allow them to marinate while the butternut cooks.
  • After 20 minutes, add the chicken thighs to the butternut dish, as well as all the miso marinade, and return to the oven. Cook for a further 20 minutes or until the chicken is cooked through and tender.
  • Sprinkle with sesame seeds, coriander leaves and finely sliced spring onion, and serve!

    Shop the Ingredients

    © Copyright 2022 Greenspoon | Privacy Policy | Terms and Conditions

    1
    Welcome Guest! Waving Emoji Register with Greenspoon to save your cart, save products for later, view order history & more! Register Already a customer? Sign in
    Apply a promo code:
    Subtotal - 1 item
    Shipping calculated at checkout.
    KShs 29
    Checkout Now