Roasted chicken with a crisp skin and a miso-in­flu­enced sauce is an easy and tasty dish. Shiro miso is white miso and it is not as salty as the darker kinds. Served with fried rice with a ton of mush­rooms and bright green broccolini, it be­comes a star per­former.


1 tbsp (15 mL) soy sauce

1 tbsp (15 mL) yuzu juice or lime juice 1 tsp (5 mL) sesame oil

1 tsp (5 mL) chopped gar­lic

1 tbsp (15 mL) chopped ginger

1 tsp (5 mL) honey

1 tsp (5 mL) sriracha

3 lbs (1.5 kg) chicken pieces: legs, thighs and breasts or all thighs on the bone 2 tbsp (30 mL) veg­etable oil


1 cup (250 mL) chicken stock 1 tbsp (15 mL) shiro miso

1 tbsp (15 mL) bal­samic vine­gar


2 bunches broccolini

1 tbsp (15 mL) soy sauce

Salt and freshly ground pep­per

1 Com­bine soy sauce, yuzu juice, sesame oil, gar­lic, ginger, honey and sriracha in a large bowl. Add chicken and toss to coat in the marinade. Leave to mar­i­nate for 1 hour on the counter or 4 hours re­frig­er­ated.

2 Pre­heat oven to 425°F (220°C).

3 Brush a roast­ing pan with the veg­etable oil, Place chicken pieces in pan. Roast for 30 to 40 min­utes or un­til chicken is just cooked through and no pink juices oc­cur.

4 Re­move chicken to a serv­ing dish and keep warm. Add chicken stock to roast­ing pan and place over medium heat. Scrape browned bits with a wooden spoon un­til dis­solved. Whisk in miso un­til smooth and bring mix­ture to a boil. Add bal­samic and sim­mer for 2 min­utes. Driz­zle sauce over chicken or serve sep­a­rately.

5 Bring a large pot of wa­ter to a boil and sea­son well with salt. Add broccolini and boil un­til crisp-ten­der, about 1 to 2 min­utes. Re­move and rinse with cold wa­ter. Sea­son with soy sauce, salt and pep­per, and serve with the chicken. Serves 4

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