This chicken and rice combo is a one pot wonder of dreams. The chicken doesn’t need to marinade in advance – just smother it in the mixture while it comes to room temperature, bake it with the rice and hey presto, dinner is served!
I like this with chicken thigh fillet with skin and no bone. But it works really well with regular thighs with a pin bone or with a spatchcocked chicken.
I am now using this marinade on sides of salmon and I also schmeared it on some skirt steaks and they were fantastic. I am going to use it on some beef ribs this weekend…..watch this space…….
In the meantime, here’s your dinner sorted for this week. Happy sweet miso-ing.
One Pot Honey Miso Chicken & Rice
4
servings10
minutes1
hourIngredients
- For the Chicken
8 chicken thighs, with skin and either with pin bone or boneless
2 cloves garlic, smashed
1 thumb size piece of ginger, peeled and grated
3 tbsp white miso (divided)
2 tbsp honey (divided)
1 1/2 tbsp seasoned rice vinegar (divided)
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp your favourite chili sauce/oil (optional)
1 tbsp cold water (if your miso is on the thicker side you might need this)
- For the Rice
210g (1 cup) basmati rice
1 garlic clove, smashed
1 thumb size piece of ginger, peeled and grated
3 spring onions, white & green parts sliced thinly
1 tsp sesame oil
1/2 tbsp seasoned rice vinegar
500ml cold water
1 tsp kosher salt (a good 3 finger pinch)
Directions
- Remove the chicken from the fridge an hour before you want to cook. In a large bowl, place the ginger and garlic in the bottom and mix in 2 tbsp white miso, 1 tbsp honey, 1 tbsp rice vinegar, 2 tbsp soy sauce, 1 tsp sesame oil & chilli (if using), adding the water, if necessary to help everything emulsify.
- Add the chicken thighs to the marinade. Make sure they are fully covered in the marinade and set aside for 45 mins-1 hour until ready to cook.
Combine the remaining miso, honey & rice vinegar in a separate bowl and keep aside for basting during cooking. - About 15 minutes before you start cooking, heat your oven to 200ºC
- Place your rice in a fine mesh sieve and rinse well under cold water. Smash/grate the ginger and garlic with a microplane or on a board. Place a large sauté pan with a tight fitting lid on a medium heat and add 1 tsp sesame oil, followed by the ginger, garlic and sliced spring onions. Stir around until they are fragrant and the tiniest bit golden, add the rice, give everything another stir, pour in the cold water, add a splash (1/2 tbsp or so) rice vinegar, a good pinch of salt and give it one more stir. Remove from the heat.
- Lay the chicken pieces on top of the rice, making sure all the marinade is included, put the lid on the pan (or cover with foil) and place in the oven.
After 40 minutes, remove the lid, baste the thighs with the remaining miso honey mixture and roast for another 15-20 minutes until golden and the rice has crisped around the edges.
Allow to rest for a few minutes before serving.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
