16 Oct Donna Hay’s: Sticky miso chicken roasted on sesame pumpkin
Ingredients
- 1.5kg (3lb 3 oz) butternut pumpkin (butternut squash), skin scrubbed and thinly sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sesame seeds, plus extra for sprinkling
- sea salt flakes
- green onion (scallion), thinly sliced and coriander (cilantro) leaves, to serv
Sticky Miso Chicken
- ⅓ cup (95g/3¼ oz) white miso paste (shiro)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- ¼ cup (60ml/2 fl oz) mirin (japanese rice wine)
- 2 tablespoons firmly packed brown sugar
- 1 tablespoon brown rice vinegar
- 6 x 125g (4½ oz) chicken thigh fillets, trimmed and halved
Method
- Preheat oven to 220°C (425°F).
- Place pumpkin, oil, sesame seeds and salt in a bowl and toss to coat. Place on a large baking tray lined with non-stick baking paper. Roast the pumpkin for 20 minutes.
- To make the sticky miso chicken, place the miso, oil, soy, mirin, sugar and vinegar in a large bowl and whisk to combine. Add the chicken and toss to coat. Set aside until ready to use.
- When the pumpkin has cooked for the 20 minutes, top the
pumpkin with the miso chicken and pour over any remaining miso marinade. Roast for a further 20 minutes or until the chicken is cooked through and tender. - To serve, divide between plates, sprinkle with extra sesame
seeds and top with green onion and coriander. Serves 4
DONNA’S TIP
+ The perfect balance of salty and sweet, miso chicken is the absolute star in these recipes. Get creative with a simple switch of veg and herbs for a tasty new spin. Permission granted!
Photography: Con Poulos
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