The perfect balance of salty and sweet, miso chicken is the absolute star in this recipe. Get creative with a simple switch of veg and herbs for a tasty new spin.
- 1.5 kg (3 lb 3 oz) butternut pumpkin (butternut squash), skin scrubbed and thinly sliced
- 2 tbsp extra virgin olive oil
- 2 tbsp sesame seeds, plus extra for sprinkling
- sea salt flakes
- green onion (scallion), thinly sliced and coriander (cilantro) leaves, to serve
Sticky miso chicken
- ⅓ cup (95 g/3¼ oz) white miso paste (shiro)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- ¼ cup (60 ml/2 fl oz) mirin (Japanese rice wine)
- 2 tbsp firmly packed brown sugar
- 1 tbsp brown rice vinegar
- 6 125 g (4½ oz) chicken thigh fillets, trimmed and halved
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat oven to 220°C (425°F).
- Place pumpkin, oil, sesame seeds and salt in a bowl and toss to coat. Place on a large baking tray lined with non-stick baking paper. Roast the pumpkin for 20 minutes.
- To make the sticky miso chicken, place the miso, oil, soy, mirin, sugar and vinegar in a large bowl and whisk to combine. Add the chicken and toss to coat. Set aside until ready to use.
- When the pumpkin has cooked for the 20 minutes, top the pumpkin with the miso chicken and pour over any remaining miso marinade. Roast for a further 20 minutes or until the chicken is cooked through and tender.
- To serve, divide between plates, sprinkle with extra sesame seeds and top with green onion and coriander.