Twice Cooked Miso Chicken

Cook Time 45 minutes

Servings 4

Ingredients

4 chicken thigh cutlets (bone in)

1 tbsp white miso paste

1 tbsp honey

1 tbsp rice vinegar

1 x 3 cm piece ginger, minced

20g butter, softened

Rice, to serve

Method

Preheat the oven to 180°C and remove the chicken thighs out of the fridge 45 minutes before cooking.

Combine the miso, honey, vinegar, ginger and butter to form a paste. Smear over the chicken and place chicken into a non-stick oven-safe pan. Add 100ml of water to the pan and bake in the oven for 35 minutes.

Remove from the oven and place back on the stovetop. Baste the chicken with the pan juices over a medium-high heat and glaze the chicken turning regularly until a deep golden colour.

Serve with rice and simple cabbage salad.