Miso sesame chicken

The gentle saltiness of miso adds an intense savoury quality to this straightforward midweek meal.  For the best, most flavoursome results marinate the chicken overnight in the fridge, but if you’re pushed for time an hour or so will be fine.  We like to serve this dish with a simple, fluffy basmati rice to soak up the roasting juices and roasted sesame with tenderstem broccoli for some added crunch.

This dish uses chicken thighs and you can ask your butcher to portion your whole bird, or learn how to with our video. Alternatively, you can also purchase these online from The Wild Meat Company.

Top tip:

To make this dish gluten-free, swap the soy sauce for tamari and ensure your brand of miso is also gluten-free.

• Serves 4 (half the recipe for 2)

• Dairy Free
  Hands-on time 20 mins

• Total time 1 hr

Ingredients

• 2 tbsp white miso

• 2 tbsp sesame oil

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 6cm thumb-sized piece ginger, finely grated

• 1 large garlic clove, finely crushed

• 1 tsp clear honey

• x8 Sutton Hoo bone-in, skin-on chicken thighs (roughly 1.8kg), excess fat trimmed

  • you can ask your butcher to portion your whole bird, or watch how to here, or purchase thighs online here

• 2 tbsp sesame seeds

• 200g basmati rice

• 300g tenderstem broccoli

• 2 tsp crushed chilli flakes (optional)

Tip: To make this dish gluten-free, swap the soy sauce for tamari and ensure your brand of miso is also gluten-free.

Method

1. In a large non-metallic bowl whisk the miso, 1 tbsp sesame oil, 1 tbsp soy sauce, the rice vinegar, ginger, garlic and honey together until smooth.  Massage the marinade into the chicken thighs until evenly coated.  Cover with cling-film or a sustainable alternative and leave to marinate in the fridge for a minimum of 1-2 hrs, or ideally overnight. 

2. Preheat the oven to 220°C, fan 200°C, gas 7.  Arrange the chicken thighs on a wire rack over a large baking tray and roast for 40-45 mins, basting with the cooking juices occasionally, until the chicken is cooked throughout, and the skin is crisp and golden. 

3. Sprinkle over the sesame seeds for the final 25 mins of cooking.  Set aside to rest for 10 mins.  

4. Cook the rice according to packet instructions.  Once the chicken is resting, on a baking tray toss the broccoli in the remaining 1 tbsp sesame oil and 1 tbsp soy sauce and roast for 8-10 mins until it’s bright green and lightly charred, but still retains its crunch. 

5. Pour the chicken roasting juices into a jug and skim off the majority of the fat that rises to the top.  Serve the chicken alongside the rice and broccoli and spoon over the roasting juices, allowing them to soak into the rice for an easy, umami rich sauce.  Sprinkle with chilli flakes, if using.

Freezer Tip: The marinated thighs can be frozen in an airtight container for up to 3 months.  Defrost fully overnight in the fridge before roasting according to the recipe.

The perfect midweek meal

Only 20 mins hands on prep and 1 hour total.