The cracking recipe comes from the national treasure that is Nigella Lawson.
I have tweaked it a little, leaving out the fish sauce (only because I didn’t have any). I’ve used chicken thighs, she used a spatchcocked chicken (whole chicken with the backbone removed and pressed flat), but again this was because this what I had.
The chicken is best if you can let it marinade overnight. So if you can be organised, you’ll have an amazingly tasty weeknight dinner. This is also delicious enough to impress friends if you’re cooking for them. If you’re feeding vegetarians/vegans this marinade is also fantastic spread on slices of aubergine before roasting them.
4 Large chicken thighs or 8 small ones
1 Tbsp Vegetable oil
1 Tbsp Soy sauce
2 Tsp Sesame oil (use one day in the marinade and reserve one for later)
4 Tsp White Miso paste
1 Tbsp Grated ginger
1 Clove of minced garlic
1 Tbsp Sesame seeds (reserve for during roasting)
- Add the marinade ingredients to a bowl and stir until well combined
- Put the chicken thighs in a large freezer bag, pour in the marinade and seal the bag. Rub the marinade onto the chicken to make sure it’s well coated and then refrigerate over night
- The next day if you have time, take the chicken out of the fridge about 30 minutes before you intend to cook it and allow the meat to come to room temperature
- Preheat your oven to 200 degrees, empty the chicken thighs into an oven proof dish (skin side up) and empty any remaining marinade from the freezer bag over the chicken
- Cover the dish with tin foil and bake for 25-30 minutes (depending on the size of the chicken thighs)
- Remove the tin foil and baste the chicken with any juices in the dish, drizzle over a teaspoon of sesame oil (a little goes a long way), and then sprinkle with sesame seeds before returning to the oven for another 10 minutes (check they are cooked by sticking in a fork and making sure the juices run clear)
- Remove and serve with your favourite side Asian slaw or spicy cucumber salad or just plain potato salad goes brilliantly with this