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
Difficulty – Easy
Time – 35 minutes baking
Serves – 4
What’s good about it?
A great high protein option that is quick and easy to prepare. Get ahead and prepare this in advance the night before. Leftovers are delicious added to a salad.
- 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.
- Preheat the oven to 200°C/400°F, gas mark 6.
- Place the shallots in a baking dish and drizzle with oil. Place the chicken on top of the shallots with the marinade poured over.
- 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.
- Serve the chicken with the sauce spooned on top and the tarragon scattered over.
Did you Know?
Try adding some additional vegtables to the baking tray – chunks of peppers and courgettes would be excellent.
8 small chicken thighs, boned and with skin left on
75g 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 or honey
1 tbsp chopped tarragon