Sweet miso-honey chicken casserole

A finger-licking dish to say the least! Miso adds rich umami to dishes, and a little goes a long way so it’s a great, cost-effective flavour bomb to have in your pantry.

More than 1 hour

Serves 4 

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Ingredients

Sweet miso sauce: 

  • 1½ cups (375ml) chicken stock 
  • ¼ cup (60ml) dark brown sugar  
  • 2 Tbsp (30ml) miso paste (see Cook’s Note)  
  • 2cm knob fresh ginger, grated  
  • 1 Tbsp (15ml) sesame oil 
  • 1 Tbsp (15ml) soy sauce 
  • 1 Tbsp (15ml) rice vinegar  
  • 2 Tbsp (30ml) honey 
  • 1 tsp (5ml) chilli flakes  

 

  • 2 Tbsp (30ml) oil 
  • 8 (1-1.2kg) chicken thighs (drumsticks work well too) 
  • 2 (700g) sweet potatoes, cut into thick rounds  
  • Handful fresh coriander  
  • Steamed pak choy (or green veg of choice), for serving  

 

Method

  1. Preheat oven to 180°C. 
  2. Combine sweet miso sauce ingredients. 
  3. Heat oil over medium heat in a casserole pan. 
  4. Season chicken and brown on both sides. 
  5. Tuck sweet potato rounds between chicken and pour sauce over. 
  6. Bake uncovered for 40 minutes, or until sauce is sticky and chicken is cooked through.  
  7. Garnish with fresh coriander and serve with pak choy (or other greens) on the side. 

 

 

 

 

Browse more chicken recipes here.

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