John Torode MBE makes his sticky miso chicken 🥘
John's in the kitchen to kick off the week with the ideal end to a busy Jubilee weekend - a stress-free dinner where the oven does the work! Think sticky miso chicken with squash and perfectly cooked rice - yum!
Sticky Miso chicken
Serves 4-6
Ingredients
For the Miso Glaze:
100g white miso
1 tbs light soy
1 tsp sesame oil
50ml Mirin
50g soft dark brown sugar
For the sticky miso and sesame chicken:
1 small butternut squash, peeled and cut in half across the centre, and then cut into six equal wedges.
10 chicken thighs, boned, skin on
2tbsp sesame seeds
Pumpkin Seeds (optional)
20ml vegetable oil
Freshly ground black pepper
For the one-pot spiced rice:
4 shallots chopped
20ml veg oil
A little lump of butter
6 spring onions chopped
2tbsp ground ginger
2 hunks of ginger, bashed
200g long grain rice (rinsed three times)
460ml stock or water
Seasoning if using water
A handful of fresh herbs, coriander, parsley, chopped spring onions maybe a scattering of bean shoots or Soybean Sprouts
You will need:
A large roasting tin lined with greaseproof paper.
A pot with a lid or a small tray and some foil and some greaseproof paper
Method
1. Preheat the oven to 200c
2. For the sticky miso and sesame chicken: Start by making the miso glaze. In a saucepan heat the miso with the mirin, sugar and soy and warm to dissolve the sugar.
3. Bring to the boil and then remove from the heat and add the sesame oil. Put it to one side, it's better cool but not cold!
4. Rub the squash with the oil and season well with some black pepper. Place into the tray and into the oven to cook for 15 minutes, do not move it if possible.
5. Whilst the squash cooks, take the chicken thighs, and using a sharp knife, prick the skin in about six places, this makes sure they will be crisp and coat them all over with the miso glaze, leave until ready to place in the oven.
6. After 15 minutes take the butternut squash from the oven, sprinkle over the sesame and pumpkin seeds and now squeeze the marinated chicken amongst the squash so it’s all a little higgledy-piggledy. Turn the oven down to 180c and place the tray in the oven and bake for 35-40 minutes.
7. For the one-pot spiced rice: Fry the shallots in the oil until soft and season if need be, add the rice and cook for a minute and add the butter, spices and the lumps of smashed ginger. Stir well and cook for two minutes.
8. Add the stock and stir well, then bring to a boil. Place a lid on and put it into the oven at 180c for 30 minutes. *If using a tray, pour the stock into the rice and bring to a boil, pour the mix into the tray and cover with paper and then the foil. Place in the oven for 30 – 35 minutes.
9. Take from the oven, remove the lid or the paper and the foil and fluff up with a fork and then scatter with some chopped coriander and parsley and soybean sprouts.
To serve:
Take the tray of chicken and butternut squash directly to the table and serve with the spiced rice.
John's top tip
For the one-pot rice you can always do different flavourings here, Spanish or Thai or Indian just change the spices.