ASIAN-SPICED CHICKEN WITH BROCCOLINI

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.

MARINADE

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

SAUCE

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

1 tbsp (15 mL) balsamic vinegar

VEGETABLES

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