One of my new year’s resolutions is to cook new recipes more often and expand my cooking knowledge, but after a couple of weeks of using recipe after recipe, I felt the urge to flex my creative muscles and experiment. Although, I’m usually someone who enjoys using spicy, peppery marinades for my proteins, the leftover white miso in my fridge inspired me to try something a different this time around.

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In this recipe, I’ve paired miso with creamy coconut milk, a touch of coconut vinegar and a hint of honey for a silky sauce that has a salty, funky and sweet flavour. To contrast the sweetness, I’ve added ginger and some chilli flakes for a spicy kick. Taking inspiration from traditional Filipino chicken adobo recipes, this recipe follows a similar technique− letting the coconut milk and vinegar simmer with the chicken thighs for up to an hour for a simple, yet flavour-packed dish.

I love the addition of caramelized lemons as a garnish for this dish as it amplifies the sweet, tangy flavour of the chicken. Top with scallions and of course, serve with rice and it’s a perfect meal for your “cook at home more often” new year’s resolution.

Coconut Miso Chicken

Course: Main Course
Cuisine: Asian, Fusion
Keyword: chicken, coconut milk, miso
Servings: 4 servings

Ingredients

  • 2-3 tbsp cooking oil
  • 8 bone-in, skin-on chicken thighs
  • 1 tsp chilli flakes
  • 1 cup full fat coconut milk
  • ¼ cup coconut vinegar
  • 2 tbsp white miso
  • 2 tbsp honey
  • 1-½ tsp kosher salt
  • 1 inch knob ginger, chopped into matchsticks
  • 1-2 green thai chiles optional
  • 1 lemon, sliced
  • 3 scallions, cut on the bias

Instructions

  • Heat oil in a large pot over medium-high. Add chilli flakes and reduce temperature to medium-low, and toast chilli flakes for 1 minute until slightly darkened.
  • Add chicken, skin side down and cook over medium-high, undisturbed until fat renders and skin is golden brown, about 5 minutes.
  • As chicken browns, combine coconut vinegar, coconut milk, honey, miso and salt in a large measuring cup or bowl.
  • Once chicken is brown, add in ginger and thai chilis, stir in coconut milk mixture and bring to a boil. Reduce heat to low and let simmer, stirring occasionally, for up to 1 hour or until chicken is almost falling off the bone.
  • Increase temperature to medium-high and continue to cook chicken for 10-15 minutes until sauce is thickened. To check if sauce is thickened, scoop sauce with a spoon and run your finger along the back of the spoon leaving a trail - if the trail remains separated your sauce is thick enough. Taste sauce and adjust seasoning if necessary.
  • For garnish, add lemon slices to a heated grill pan. Heat over medium-high heat for about 1 minute per side or until lemon is slightly charred and caramelized.
  • Serve chicken thighs over rice and top with scallions and caramelized lemon slices.

 

Posted by:Sanah Ahsan

Sanah is a self-proclaimed foodie, avid baker and a serious music junkie with a Bachelor's of Business Administration from the University of Guelph-Humber. Her work involves writing for various entertainment and fashion blogs such as On The Scene Network and Toronto Men's Fashion Week.

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