Sticky Miso Chicken Thighs with Butternut Squash
Sticky Miso Chicken Thighs with Butternut Squash
Course: Recipes, MainDifficulty: EasyServingsservings
Total time
1
hour10
minutesThis 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
