Charred Miso Chicken with Coconut and Lime Sweet Potatoes
Be prepared to have your mind and taste buds blown... this dish is an absolute game-changer!
Miso, coconut and honey, whilst perhaps a little unusual, is a winning combination. Savoury, creamy and sweet, it works brilliantly with chicken especially when livened up with a hit of zesty lime and hot garlic. This is one of those dishes where experimenting paid off and in the words of my eating buddy last night 'this is one of the best things I've ever eaten'.
1 tbsp miso paste
4 spring onions, finely sliced
handful dry roasted peanuts, finely chopped
Coconut Miso Dressing:
45g coconut cream, melted (10 seconds in microwave)
1 heaped tbsp miso paste
1 lime, juice only
1 tsp honey
Preheat the oven to 200C. Put the sweet potato chunks into a baking tin, drizzle with oil, season with salt and pepper and then roast for 30 minutes, tossing occasionally.
Mix the miso, honey, garlic and the tbsp of oil in a large bowl. Add the chicken thighs, massage the marinade in and then set aside for 20 minutes. Meanwhile, whisk together the dressing ingredients and then set aside.
When the potatoes are almost cooked, turn the oven to grill, set it to high and put the potatoes on the bottom shelf. Put the chicken thighs on a baking tray and grill for 5 minutes on each side until cooked and lightly charred.
Mix the potato chunks with the coconut miso dressing and divide between two plates. Place two thighs alongside and sprinkle over the spring onions and peanuts.
Miso, coconut and honey, whilst perhaps a little unusual, is a winning combination. Savoury, creamy and sweet, it works brilliantly with chicken especially when livened up with a hit of zesty lime and hot garlic. This is one of those dishes where experimenting paid off and in the words of my eating buddy last night 'this is one of the best things I've ever eaten'.
Charred Miso Chicken with Coconut and Lime Sweet Potatoes
Serves 2
1 tbsp miso paste
1 tbsp honey
2 cloves garlic, crushed
1 tbsp oil, plus extra for roasting
4 large boneless, skinless chicken thighs
1 large sweet potato, peeled and cut into cubes4 spring onions, finely sliced
handful dry roasted peanuts, finely chopped
Coconut Miso Dressing:
45g coconut cream, melted (10 seconds in microwave)
1 heaped tbsp miso paste
1 lime, juice only
1 tsp honey
Preheat the oven to 200C. Put the sweet potato chunks into a baking tin, drizzle with oil, season with salt and pepper and then roast for 30 minutes, tossing occasionally.
Mix the miso, honey, garlic and the tbsp of oil in a large bowl. Add the chicken thighs, massage the marinade in and then set aside for 20 minutes. Meanwhile, whisk together the dressing ingredients and then set aside.
When the potatoes are almost cooked, turn the oven to grill, set it to high and put the potatoes on the bottom shelf. Put the chicken thighs on a baking tray and grill for 5 minutes on each side until cooked and lightly charred.
Mix the potato chunks with the coconut miso dressing and divide between two plates. Place two thighs alongside and sprinkle over the spring onions and peanuts.
Comments
Post a Comment