Miso chicken & rice bake

A great meal to serve when you have a few people coming for dinner, this onepot dish tastes like heaven yet is fussfree to make. It is important to use white miso paste if you can, as its far less salty than its brown counterpart. Serve with panfried broccoli and bok choy on the side.

Serves 4

6 large bonein, skinon chicken thigh cutlets

11⁄2 cups white rice

2 cups chicken stock

1 cup water

1⁄2 white onion finely diced A sprinkling of sesame seeds toasted

A handful of fresh coriander

1⁄2 red chilli thinly sliced

Miso marinade

1⁄3 cup white miso paste

(or 1⁄4 cup brown miso)

3 Tbsp honey

2 Tbsp soy sauce

2 Tbsp mirin

2 Tbsp minced fresh ginger

3 large garlic cloves minced 1 teaspoon chilli flakes

1⁄4 tsp white pepper

Sesame mayo

1⁄2 cup mayonnaise (I use Kewpie) 1 Tbsp soy sauce

2 tsp sesame oil

Method

Preheat the oven to 200degC fan bake.

Mix the miso marinade ingredients in a large bowl. Trim any excess skin off the chicken. Add the chicken to the marinade, stirring to make sure it is well coated.

Pour the rice into a large baking dish. Mix in the stock, water and onion. Gently place the chicken pieces on top, pouring all the marinating juices on, too. Cover with a lid or 2 layers of tin foil. Bake for 30 minutes.

While the chicken is cooking, make the sesame mayo by mixing the ingredients in a bowl. Set aside.

When the chicken has cooked for 30 minutes, take the baking dish out of the oven, working quickly to keep the heat in the oven.

Carefully remove the lid or tin foil, then pop the dish back in the oven uncovered for a further 25 minutes or until the chicken is fully cooked through.

Serve in the baking dish, drizzled with the sesame mayo and garnished with sesame seeds, coriander and chilli.