One Thing I Ate: Sesame miso honey chicken thighs with broccoli and rice
A quick weeknight dinner or meal prep.
Name a more iconic duo than chicken and broccoli: I’ll wait.
This recipe is adapted from the NYT but I cut it down to four servings (perfect amount for a solo meal prep, or two nights of dinner for two) and made it even simpler and accidentally changed the ratios. The original recipe calls for butter but I found bone-in skin-on chicken thigh to have plenty of fat by itself. I baked it in a convection oven at 425 and didn’t bother flipping it. I ended up with the perfect char, caramelized salty sweet and crunchy exterior and juicy interior, like bbq chicken. Chicken thigh supremacy.
I know it looks kind of burnt but you read this blog for words not pictures.
Sesame miso honey chicken thighs
Serves 4.
4 bone in skin on chicken thighs
4 tbs white miso
2 tbs honey
1 tbs rice vinegar (seasoned even tho they said not to)
1 tsp sesame oil (my adaptation)
Pepper
Preheat oven to 425F and line a roasting sheet.
Mix all marinade ingredients and massage into chicken. It will seem like a lot of miso mixture but trust me it’s so good.
Add chicken to sheet and bake 25-30 min (convection is a bit hotter so check it doesn’t burn), or until no longer pink inside and caramelized outside.
Meanwhile, make jasmine rice and broccoli (rice takes about 20 min and broccoli takes about 10 min so timing is perfect).
Jasmine rice with butter (aka not-Asian rice)
1 c jasmine rice
2 c water
1 tbs butter
Bring 2 cups of water to a boil in a small rice pot/sauce pan with lid. Add rice, swirl, add tbs butter, and immediately cover and turn heat down as low as possible. Set a timer for 20 minutes (do not disturb). When timer goes off, fluff and serve.
Broccoli with shallots
1 crown broccoli, cut into florets and washed and dried
1 shallot, diced
olive oil
Shaoxing cooking wine
salt & pepper
Heat a medium pan over medium-high heat. Add olive oil, shallot and cook till caramelized. Add broccoli, season with salt and pepper and a splash of Shaoxing cooking wine. Immediately cover and lower heat. Let steam till tender or preferred texture.
Have a good weekend,
Soph
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