Spicy Miso Chicken with Pickled Cucumber
Say good bye to dry, tasteless chicken. Just remember to plan ahead because the chicken will need to marinade for at least 3 hours. Serve with quinoa and broccoli or bok choy.
Ingredients
- 8-10 chicken thighs
- 1 tbsp toasted sesame seeds
- Mint leaves and coriander leaves, to serve
Marinade
- 3 tbsp red miso paste
- 3 cm (1 inch) piece ginger (peeled and minced)
- 4 garlic cloves (chopped)
- 1 tsp ground coriander
- 1 tsp chili flakes
- ⅓ cup sesame oil
- ¼ cup raw honey
- ¼ cup tamari sauce
- Juice of 1 lemon
Pickled Cucumber
- 2 cucumbers (washed, dried and sliced thinly lengthways)
- 100 gr coconut sugar
- 100 ml rice wine vinegar
Instructions
- Mix all the marinade ingredients together in a large bowl. Toss the chicken through the mixture and leave to marinate in the fridge for at least 3 hours.
- For the pickled cucumber, place the cucumber in a medium-sized bowl, salt liberally, leave for 30 minutes, rinse and dry. Place the vinegar and coconut sugar in a saucepan over medium-high heat and boil until incorporated. Let cool and pour over the cucumber.
- Preheat the oven to 180°C or 360°F. Line a baking tray with baking paper.
- Place the chicken on the baking tray and spoon some of the marinade on top.
- Bake for 25 minutes, or until juices run clear.
- Place the chicken on a large serving plate and sprinkle over the coriander leaves, mint leaves, and toasted sesame seeds. Serve immediately with the pickled cucumber, quinoa and broccoli or bok choy. Enjoy!