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Sticky Miso Chicken Thighs with Butternut Squash

Prep Time:

25 Minutes

Cook Time:

70 Minutes


2 Servings



About the Recipe

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  • 1 butternut squash – thinly sliced

  • 2 tblsp olive oil

  • 2 tblsp sesame seeds + extra for sprinkling on top

  • Sea salt

  • Spring / salad onion, thinly sliced

  • Coriander leaves For the miso sauce:

  • 5 tblsp miso paste

  • 1 tblsp sesame oil

  • 1 tblsp soy sauce

  • 60ml Mirin

  • 2 tblsp brown sugar

  • 6 chicken thigh fillets



  • Preheat the oven to 220°C. Place the butternut, oil and salt in a bowl and toss to coat. Place on a baking tray lined with baking paper, and roast for 20 minutes.

  • Whilst it roasts, make the sticky chicken miso by mixing all the ingredients together, then adding the chicken thighs. Allow them to marinate while the butternut cooks.

  • After 20 minutes, add the chicken thighs to the butternut dish, as well as all the miso marinade, and return to the oven. Cook for a further 20 minutes or until the chicken is cooked through and tender.

  • Sprinkle with sesame seeds, coriander leaves and finely sliced spring onion, and serve!

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