The umami main

Roast chicken with miso glaze, sticky rice and kim­chi

The Guardian - Feast - - News -

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

Salt

8 large chicken thighs, skin on and bone in (about 1.2kg in to­tal)

300g Thai sticky gluti­nous rice

To serve

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.

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