⠀⠀⠀⠀⠀⠀⠀⠀⠀
You know how I love a tray bake, well here is my newest recipe which I hope you will all enjoy. If miso paste isn’t something you have in your store cupboard then i would really suggest you give it a go. I find it really useful in adding flavour to so many things. It’s excellent in many Asian marinades that can be used on fish, chicken and beef. I often add it to soups instead of stock (mixed with hot water) or even in salad dressings. As miso is made from is fermented soya bean, it is a natural probiotic so good for gut health. My favourite brand is @misotasty as its natural mild and sweet and not too salty.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
⠀⠀⠀⠀⠀⠀⠀⠀⠀
8-10 Chicken thighs
8 baby aubergines - halved or 2 chopped into large chunks
1 chilli - sliced
2-3 spring onions - sliced
Coriander to serve
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Marinade
⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons miso paste
2 cloves garlic - crushed
2 tablespoons soy sauce
1 tablespoon honey
Juice of 1 lime
⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
METHOD
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Preheat the oven to 200 degrees.
Slash the skin of the chicken 3-4 times to help the marinade penetrate the chicken.
Coat the chicken and the aubergine separately in the marinade. Add the chicken to a large roasting pan, cover with foil and cook for 25 minutes. Now add the aubergine and the chilli, place it back in the oven (without foil) for 20 minutes. Remove from the oven and finish with spring onions and coriander. Serve with rice or noodles.
⠀⠀