Miso Sesame Chicken Thighs & Rice

• Chicken thigh(800 g)
• Jasmine Rice(250 g)
• Broccoli(300 g)
• Miso paste(3 tbsp)
• Soy sauce(2 tbsp)
• Honey(2 tbsp)
• Sesame oil(1 tbsp)
• Rice Vinegar(1 tbsp)
• Ginger(2 tsp)
• Garlic(2 cloves)
• Sesame seeds(2 tsp)
• Green Onions(2)
• Rapeseed Oil(1 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Preheat the oven to 220C. Rinse {Jasmine Rice}. Cut the {Broccoli} into small florets. Finely grate the {Ginger}, mince the {Garlic}, and thinly slice the {Spring Onion}.

   ~10 min

2. 2

   In a bowl, whisk together {Miso paste}, {Soy sauce}, {Honey}, {Sesame oil}, {Rice Vinegar}, {Ginger}, and {Garlic}. Pat the {Chicken thigh} dry, then coat all over with the glaze and season with {Black pepper}.

   ~5 min

3. 3

   Add {Jasmine Rice}, {Salt}, and 500ml water to a saucepan. Bring to a boil, cover, and cook on low for 12 minutes. Remove from the heat and rest, covered, for 5 minutes.

   ~17 min

4. 4

   Meanwhile, spread the {Broccoli} on a tray, toss with {Vegetable oil}, and place the glazed {Chicken thigh} beside it. Roast for 20 minutes, until the chicken is cooked through and lightly caramelized at the edges.

   ~20 min

5. 5

   Fluff the rice and divide between plates. Top with the roasted {Chicken thigh} and {Broccoli}, then finish with {Sesame seeds} and {Spring Onion}.

   ~3 min