I always have miso in the fridge. While it’s not something not usually considered a kitchen staple in North American households, I love having it close by. Not only does it last forever – hello, fermented rice paste! – but there’s something both pungent and mellow about it that makes it pretty versatile. It’s fantastic in vegan gravy, delicious in stirfries and soups, and perfect with cod or salmon. Yeah, I’m a fan.
I’ve never tried miso with chicken and I’m so glad that I did. This dish was unbelievable! The garlic, ginger, chili paste and miso all worked its way into the chicken thighs to make some seriously delicious magic. The flavour was deep and despite how it looks, it’s surprisingly not very spicy. If you like a lot of heat, add some sriracha to the mix, but I think this is pretty perfect as is. I wouldn’t change a thing.
Miso comes in light and dark versions – I prefer the light version (shiso is my fave) and you can find it in health food stores and Asian markets. And please don’t leave out the chili garlic sauce – it has a special kind of magic all its own. One sniff from the jar and I get all goo-goo faced. You can find it at Asian markets everywhere.
elsewhere: Visit Poppytalk to check out my current favorite salad dressing recipe. It’s creamy and delicious over summer greens.
roasted chicken thighs with miso and ginger
(adapted from the kitchn)
4 skinless chicken thighs
2 T shiso miso paste
1 2-inch knob fresh ginger, grated
4 garlic cloves, grated
1 t sesame oil
1 t rice vinegar
1 t soy sauce
2 T chili garlic sauce
1 T vegetable oil
Rinse chicken under cold water & pat dry. Remove skin if they aren’t skinless already.
Add all ingredients in a small bowl and give it a good mix until you have a fragrant red paste. Put the chicken in a large zip loc bag, pour in the paste make sure the sauce covers the chicken completely. Seal bag tightly. Marinate chicken overnight.
Preheat oven to 425°F. Add vegetable oil to the bottom of your baking dish, spreading it around with your hands. Add chicken on an even layer and bake for 40 minutes, turning chicken over once halfway through baking time. Chicken will be cooked when the juices run clear when pierced with a fork. Remove chicken and let rest for 5 minutes. Serve hot.