Chef Alex Strauss
Des Moines, Iowa
White miso is a versatile ingredient in the Asian pantry. Here, it’s combined with ginger, garlic and several condiments to make a marinade, but miso also can be the base for soups and salad dressings.
2 lb. boneless, skinless chicken thighs
3 tbsp. white miso
1 piece (2 inches) fresh ginger
4 garlic cloves
1 orange, zested and juiced
1 tbsp. brown sugar
1 tbsp. sesame oil
1 tbsp. rice vinegar
1 tbsp. soy sauce
1 tbsp. chili garlic sauce
Pickled Asian vegetables (e.g. cucumbers, peppers, carrots)
1. Pat chicken thighs dry; set aside in large bowl.
2. In food processor, combine miso and remaining ingredients except noodles and pickled vegetables; process until mixture forms a paste. Reserve 4 tablespoons paste; add remainder to chicken in bowl and mix well to coat the pieces. Cover and refrigerate 2 hours or overnight.
3. Preheat oven to 425 F. On large baking sheet, spread chicken in single layer. Bake 15 minutes; turn thighs and bake another 15 minutes. When internal temperature reaches 160-165 F, remove chicken from oven. Brush thighs with reserved miso paste; let chicken rest for 5 minutes.
4. Serve chicken over rice noodles with pickled vegetables, such as cucumber, peppers and carrots.
Yield: 6 servings