Roast chicken thighs with squash and leeks offer a simple way to prepare a flavorful meal with minimal cleanup. This one-pan dish relies on a sticky miso and chilli marinade to infuse the meat, while the vegetables cook underneath, absorbing the savory juices. The recipe is designed for efficiency, allowing home cooks to prepare a complete dinner that yields substantial leftovers for a second meal.
Miso Chilli Chicken Preparation
The foundation of the dish is a marinade made from sesame oil, miso paste, garlic, and ginger. Red or white miso paste both work well for this application. The mixture is applied to skin-on, bone-in chicken thighs, which are then placed on top of chopped leeks and butternut squash in a large roasting tin. The vegetables should be cut into uniform chunks to ensure even cooking.
Cooking begins in an oven preheated to 200C (180C fan) or 390F. The chicken and vegetables roast together for approximately one hour. The chicken should be browned and cooked through, while the squash and leeks become soft. The miso paste caramelizes slightly during the roasting process, creating a sticky glaze on the meat.
For those short on time, the marinade can be applied just five minutes before cooking. However, allowing the chicken to marinate ahead of time, perhaps with a squeeze of lime juice to balance the saltiness, enhances the flavor profile. The vegetables sit beneath the chicken, similar to how potatoes might cook under a rotisserie bird, picking up the rich flavors from the dripping meat and miso.
Sesame Chilli Dressing and Leftover Ideas
While the chicken roasts, a fresh dressing is prepared to add brightness to the rich, savory main course. This dressing combines soy sauce, sesame oil, lime zest and juice, spring onions, red chilli, and fresh coriander. It is whisked together and seasoned with sea salt to taste. The dressing is drizzled over the hot chicken and vegetables just before serving.
The recipe is designed to produce leftovers that can be transformed into a different meal. Shredded leftover chicken and roasted vegetables can be served over Italian short-grain rice. A peanut sauce is made by whisking peanut butter with lime zest and juice, soy sauce, and a small amount of palm or dark brown sugar. The sauce is loosened with water to a creamy consistency.
To assemble the leftover bowl, the rice is dressed with oil and divided between plates. The shredded chicken is heated through, and the roasted vegetables are warmed. The dish is topped with the chicken, vegetables, and a mixture of finely grated carrot and fresh herbs. The peanut sauce is drizzled over the top, and the meal is finished with chopped peanuts and extra chilli if desired.
Source: The Guardian
