About the Recipe
This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more.
Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site.
1 butternut squash – thinly sliced
2 tblsp olive oil
2 tblsp sesame seeds + extra for sprinkling on top
Spring / salad onion, thinly sliced
Coriander leaves For the miso sauce:
5 tblsp miso paste
1 tblsp sesame oil
1 tblsp soy sauce
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!