Miso Glazed Chicken Thighs with Bok Choy

Ingredients

• 8 bone-in, skin-on chicken thighs
• 3 tbsp white (shiro) miso paste
• 2 tbsp mirin
• 1 tbsp sake (or dry sherry)
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 4 heads baby bok choy, halved
• 1 tbsp vegetable oil
• 1 tbsp toasted sesame seeds
• 2 spring onions, thinly sliced

Instructions

1. 1

   Whisk together miso, mirin, sake, soy sauce, honey, sesame oil, garlic, and ginger until smooth.

2. 2

   Pat chicken thighs dry and score the skin with 2–3 shallow cuts. Place in a shallow dish, pour over the miso glaze, and rub in well. Marinate for at least 30 minutes (or refrigerate overnight).

3. 3

   Preheat oven to 200 °C (400 °F). Place chicken skin-side up on a lined baking tray and reserve remaining marinade.

4. 4

   Roast for 20 minutes, then brush with remaining marinade. Add the bok choy halves, drizzle with vegetable oil and season with a little salt.

5. 5

   Return to the oven for a further 10–12 minutes until the chicken skin is caramelised and charred in spots, bok choy is tender, and internal temp of chicken reads 74 °C.

6. 6

   Scatter with sesame seeds and spring onions. Serve with steamed Japanese rice.