Sticky miso chicken

Name: Sticky miso chicken
Cook time: 25 min
Yield: 2

and pumpkin wedges with charred edamame rice

Ready in around 25 mins

RECIPE FACT:

Did you know Sriracha is such a well-loved sauce around the world that there is even a documentary film about it? Sriracha the film was made in 2013.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210℃ (fan bake).
1. TO COOK THE STICKY MISO CHICKEN AND PUMPKIN:

Line an oven tray with baking paper. Cut the pumpkin wedges in half and place on to the tray. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Slice each chicken thigh into 3 even pieces and place on the tray with the pumpkin. Spray with oil, season with salt and pour the miso glaze over the pumpkin and chicken, turning to coat in the glaze. Bake in the oven for 18-20 mins until the pumpkin and chicken is cooked through and starting to caramelise around the edges.
2. TO COOK THE CHARRED GREENS:

Slice the spring onion finely on the diagonal. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the edamame, season with salt and cook for 2-3 mins stirring occasionally to create a char. Open the bag of steamed brown and red rice, squeezing gently on the bag to break up any large clumps. Add to the pan with half the spring onion. Cook for 1-2 mins. Remove from the heat, pour in the rice seasoning, and toss to combine.
TO SERVE:

Spoon charred edamame rice into bowls, top with sticky miso roasted chicken and pumpkin wedges, drizzle over any roasting juices. Dollop with wasabi cream and sprinkle over toasted sesame seeds and remaining spring onions.