Miso Ginger Brothy Rice
 
Miso Ginger Brothy Rice
 

Miso Ginger Brothy Rice

1hrs 15mins
medium
Servings: 2

For this comforting bowl, tender chicken thighs are marinated in miso, soy, garlic and ginger, then roasted until golden and caramelised, creating a savoury and slightly sweet dish.

The rice is where the magic really happens though. Cooked gently in our organic chicken bone broth with more miso, chilli and aromatics, it becomes rich, fragrant and full of umami. Adding broth to rice is also a great way to up your protein intake too.

Ingredients

  • 450g boneless chicken thighs
  • 4 tbsp miso paste
  • 4 tbsp soy sauce
  • 4 cloves garlic, grated
  • 4 inch piece of ginger, grated
  • 200g white rice
  • 2 tbsp chilli sauce
  • Large handful of greens, sliced (kale or cavolo nero are in season)
  • 4 spring onions for garnishing, sliced
  • Sesame seeds for garnishing
  • 2 pouches Organic Free-Range Chicken Bone Broth
Free-Range Organic Chicken Bone Broth
£5.00
£5.00

Instructions

  1. Preheat the oven to 180c.
  2. Combine half the miso, soy, garlic and ginger in a large mixing bowl to make the miso chicken thighs. Add the chicken, coat in the sauce, then let it marinade for 15 minutes, or longer if possible.
  3. Roast the chicken for 30 mins in an ovenproof tray or until cooked through.
  4. Let the chicken cool slightly, then slice ready to top the brothy rice.
  5. Melt the chicken fat in a pan. Fry the rest of the garlic and ginger for a couple of minutes until fragrant.
  6. Add the rest of the miso, soy sauce and chilli sauce. Mix well.
  7. Next add the broth and the rice and bring to the boil. Check the seasoning and cook the rice according to the packet instructions.
  8. When the rice is nearly done, add in the greens to the pan and cook until starting to wilt.
  9. Once completely cooked, add the brothy rice and greens to a bowl and top with the sliced chicken and spring onion. Sprinkle over some sesame seeds to finish.