An umami-boosting marinade of miso, garlic, ginger and honey does double-duty in this recipe, infusing chicken thighs with an alluringly sweet (but not too sweet) savoriness. The sweet potatoes we pair with the succulent, lightly charred chicken have perfectly edible skin, so there’s no need to peel them unless you really feel like it.
INGREDIENTS Serves 4-6
8 chicken thighs
700g sweet potatoes, washed and cut into wedges
2½ tablespoons white miso
1 ½ tablespoons honey or maple syrup
2 tablespoons rice wine
1 tablespoon dark soy sauce
2.5cm chunk ginger root, peeled and grated or finely chopped
3 cloves garlic, crushed
1 red chilli, halved and finely chopped
12-18 spring onions
3 teaspoons black or toasted white sesame seeds (or a mixture of the two)
For the final basting
1 tablespoon white miso
1 tablespoon honey or maple syrup
½ tablespoon dark soy sauce
½ tablespoon rice wine
METHOD
Preheat oven to 190ºC
Place the thighs in a large roasting tin with the sweet potato wedges (they should be able to lie in a single layer)
Mix together everything else except the spring onions and sesame seeds. Pour this over the chicken and sweet potatoes, turning everything over so the ingredients are well coated, finishing with the chicken skin-side up
Roast for 45 minutes at the top of the roasting oven, basting every so often, and turning the wedges over
Mix the final basting ingredients together and about 15 minutes before the end of cooking time, add the spring onions, and pour the basting mixture over everything. The Spring onions should become soft and slightly charred.
Transfer the chicken and vegetables to a warmed serving plate and sprinkle over the sesame seeds.
Original Recipe Diana Henry “From over to Table”
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