A Japanese-inspired dish. Miso is deliciously savoury and comforting, and has an intensely rich flavour that makes an ideal marinade for chicken. Miso is a form of fermented soy, packed with antioxidants and a useful source of vitamin K for bone and cardiovascular health. This recipe is taken from my book Eat to Get Younger

Miso Ginger Baked Chicken


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Time – Information to follow soon.

Serves – Information to follow soon.

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  1. Place the chicken in a large bowl. Stir together the miso, ginger, mirin and vinegar, and pour the mixture over the chicken. Coat thoroughly. Cover and leave in the fridge to marinate, ideally overnight.
  2. Preheat the oven to 200°C/400°F, gas mark 6.
  3. Place the shallots in a baking dish and drizzle with oil. Place the 
chicken on top of the shallots with the marinade poured over.
  4. Bake in the oven for 30 minutes until cooked. Remove the chicken 
and shallots from the pan. Pour the cooking juices into a pan with 
the walnuts and maple syrup and simmer for a couple of minutes.
  5. Serve the chicken with the sauce spooned on top and the tarragon scattered over.

Did you Know?

Information to follow soon.


8 small chicken thighs, boned and with skin left on

75g/3oz white miso paste
2 tbsp root ginger, finely grated

4 tbsp mirin
6 tbsp apple cider vinegar

8 shallots, peeled and halved

1 tbsp olive oil
200ml/7fl oz chicken stock

100g/31⁄2oz walnuts, broken

11⁄2 tbsp maple syrup

1 tbsp chopped tarragon