The umami main
Roast chicken with miso glaze, sticky rice and kimchi
Prep Marinate Cook Serves 5 min 1 hr 50 min 4
35g white miso paste 30g tomato paste 1½ tbsp rice vinegar 2½ tbsp maple syrup 6 fresh makrut lime leaves
3 red chillies, cut in half lengthways 4cm piece fresh ginger, peeled and thinly sliced
8 large chicken thighs, skin on and bone in (about 1.2kg in total)
300g Thai sticky glutinous rice
1 tbsp sesame seeds, toasted 2 spring onions, finely sliced on an angle
200g kimchi This isn’t exactly child-friendly, but could easily be made so by losing the chilli and kimchi. By all means make your own kimchi, but it’s increasingly available in large supermarkets (or use sauerkraut with chilli flakes folded into it). The dish is inspired by one I had at Tasty n Sons in Portland, Oregon.
rst seven ingredients into a large bowl with three tablespoons of water and three-quarters of a teaspoon of salt. Mix until smooth, then add the chicken, toss to coat, then put in the fridge to marinate for at least an hour or ideally overnight.
Heat the oven to 180C/350F/ gas 4. Lay the chicken skin side up in a 22cm x 30cm high-sided baking dish, so it fits snugly. Pour the marinade and aromatics over, then roast for 35 minutes, basting now and then, until the chicken is nearly cooked and starting to brown. Turn up the oven to 220C/425F/gas 7 and roast for 15 minutes more, until the chicken is dark golden brown on top and the sauce is thick and sticky.
Remove from the oven and set aside. If the sauce is still on the thin side, tip it into a small saucepan and boil rapidly for a few minutes, until thick enough to coat the chicken.
While the chicken is cooking, put the rice in a medium saucepan for which you have a well-fitting lid and add a quarter-teaspoon of salt and 450ml water. Bring to a boil, turn down the heat to medium-low, cover and simmer gently for 15 minutes. Take off the heat and set aside for five minutes, still covered, until all the water is absorbed and the rice is cooked and sticky.
Divide the rice and chicken between four plates. Sprinkle with the sesame seeds and spring onion, and serve with a generous spoonful of kimchi alongside.