This Japanese-inspired miso chicken with crunchy apple slaw is simple and flavoursome. Make it more substantial with the addition of fresh buttered bread or a serving of brown rice.
It’s hard to purchase miso paste in small quantities – I usually have to resort to buying the large tubs. It keeps really well in the fridge though (for at least 9 months) and can be used to make miso soup. I’ll see if I can come up with some other recipes to help use it up!
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This Japanese inspired meal can be made more substantial with the addition of fresh buttered bread or a serving of brown rice.
Preheat oven to 180ºC (350ºF) fan bake and line an oven tray with baking paper.
Place chicken in a shallow dish. Combine miso paste, vinegar and honey and mix until it forms a smooth paste. Pour over chicken to coat thoroughly.
Heat a large frying pan or chargrill pan over a medium-high heat and toast sesame seeds. Remove from pan and set aside. Add chicken to pan and sear for a couple of minutes on each side, until browned. Remove from pan and place on prepared tray. Cook for 20 minutes while you prepare the salad.
Finely shred cabbage and spinach. Grate carrot and apples and finely dice red onion and ginger. Place prepared salad ingredients in a large bowl. Mix together soy sauce, vinegar, honey and dijon mustard and pour over salad. Toss to combine.
Mix yoghurt and mayonnaise together. Serve salad topped with chicken, sesame seeds and mayo.
WINE MATCH: Go for a Riesling or a Pinot Gris.
GLUTEN-FREE OPTION: Check the miso paste is gluten free (it should be) and make sure you use gluten-free soy sauce.
INGREDIENT SWAP: Salmon is a delicious alternative to chicken.
BULK IT UP: Add a side of brown rice or fresh buttered bread.
STORING AND REHEATING: Package the chicken separately to the salad. Reheat chicken in the microwave (or eat cold).