This is my sticky miso chicken that I put together for Tesco, we're talking tender crispy-skinned
chicken, beautiful fluffy rice, seasonal greens, everyone in my family absolutely loves it. It's
a really nice way to get more veggies into the kids. You can double it, you can halve it,
so it's really, really easy to make flexible for your family, so let's get cooking.
This has to be one of the easiest recipes to put together - we like that - we're going to cook it
in one tray so minimal washing up - we like that also. We're going to go in with the chicken,
kilo of chicken legs, probably the most economical cut of chicken. What do you get? You get beautiful
sweet, tender meat, we're going to get crispy skin, but don't forget the mega flavour that's going to
come out of the bone here, right? That's going to make the rice so, so good. Very simply into here
with a little pepper, two tablespoons of soy sauce, and then an ingredient that you might
not know, this is white miso. You can get it in Tesco, right, one tablespoon nice and heaped goes
in. Classically miso is used in Japanese cooking, it's fermented, you get extraordinary flavour. So
you get depth, you know if you rub that on a roast lamb if you do that on chicken, if you do it with
beautiful veggies it's incredible, use it almost like a seasoning, it's brilliant. So we're going
to add to that just a little bit of vinegar, just a couple of tablespoons, and then some olive oil,
a couple of tablespoons. Just mix everything together and massage that flavour, you can't
fake flavour: you have to earn it, so massage all those ingredients into a beautiful marinade. Now,
ideally you would do this the day before, right, and if you left it in the fridge overnight all of
that flavour goes deep into the chicken. But you can also do this straight away and cook straight
away if you're busy, so don't stress it. What happens with that miso is it creates this lovely
thick marinade that sticks to the chicken. The smell is amazing. This might be one of the best
chicken legs you've ever had, it's so good. So, lay that out flat. Now, we whack that straight
into the oven for half an hour at 200 degrees Celsius and then I'll show you what to do next.
Half an hour, it smells incredible, come and have a look. So we have already tender chicken, right?
First of all look in the tray, those little caught black bits, right, that is flavour. So let me show
you how you're going to make some of the most delicious rice ever. So just get the chicken,
take it out, and this is a one-tray wonder and the benefit of doing that is we can amplify flavour.
So what I'm going to do now is a really solid recipe for rice. We're going to use a regular
builder's mug, right, and yes believe me this will be enough rice for four people. So we'll go
in with some fantastic basmati rice, you could be fairly generous to the top like that if you want.
That goes in to the tray. And then two of these of boiling water. The ratio that's always perfect.
Now, this boiling water will start to dissolve the dark sticky bits to give you all that flavour,
the flavour from the bones, the flavour from the soy and the miso, it's going to be really tasty.
Put it on the hob and just bring it up to that boil, just get the flavours going and you'll see
this almost turn into a stock, beautiful. So in the one minute that that takes, let's just talk
about the broccoli. Take these little florets off like that, use the knife. I love broccoli,
my kids love it, super healthy. But then often what happens for a lot of people is that goes in
the bin, right? I don't want that to happen I'll trim off the end where it's woody but then this
lovely bit of stalk here if you just half it and slice it, it's delicious. Don't waste that it's
really, really good. The stalk can go into the rice, beautiful. Nestle back in the chicken,
and that will sit on the rice, the rice will cook in and around it, almost hug it.
So the great thing about this recipe is you can marinate the chicken in the tray, you can cook
the chicken in the tray, and serve it in the tray. Any juices that come out we'll take all of that.
Just nestle in the broccoli, and we're going to pop this back in the oven for about 10 to 15 minutes,
just until the rice is cooked. As soon as it's cooked, we're done, that chicken will be tender
the skin will be crispy. It's just a really cool easy, easy dish and even my fussiest kid loves it.
Just a little drizzle of honey over the chicken to give it a lovely little glaze.
And then a little sprinkling of sesame seeds over the top. Heart healthy fats,
tastes delicious, and that, my friends, is gonna be gorgeous.
So back in the oven – at the bottom of the oven – for about 10 to 15 minutes.
You'll have perfect chicken, perfect rice, and the broccoli won't be overcooked. It's gonna be
delicious. So I want to get a bit more veg into the story. So, everything in the oven is very
comforting it's crispy skin, it's tender… you know, I want to get some crunch happening, okay? So what
I'm going to do is peel this cucumber and then I'm going to split it lengthwise into quarters,
you can remove the kind of seedy part like that and that's really, really simple you
literally just get the knife and run it simply like that to remove that, that's
basically just water. Let's just line it all up and you can go as fine or chunky as you wish.
I think quite fine works really nice. So season it with salt, we'll have a little bit of pepper
as well, and then we'll take some vinegar, any vinegar you like, this is red wine vinegar,
and then just dress it like that. And this sprinkled over the finished dish, you know,
with that lovely rice and the chicken will be just delicious, cold and crunchy – we love that.
So into a bowl we go. So the simplest cucumber pickle done, chicken done, let's serve up. So...
Look at that. The chicken is crispy, the sesame seeds have gone golden,
I love the way the broccoli is just caught around the edges. And actually if you leave this tray
just for a couple of minutes as everyone comes around the table, just letting it sit allows
those sticky bits around the edge just to almost kind of dissolve and go back into the rice dish.
Absolutely beautiful dish, so simple, and it smells amazing let's just serve up a portion.
So this will easily serve four people, if not more. Let's get in there.
Look at that lovely chicken leg, shiny and gorgeous. And look how lovely and fluffy and
perfect that rice is, but the flavour of this rice is going to be off the chart. And that, my
friends, is a great little dish. That's not even the full portion and it feels really substantial,
it smells amazing, let's have a little try. Let's get in there. First of all let's go rice.
Mmm.
That flavour. Chicken stock flavour, the miso, the soy,
so good. So, so good. Let's have a little bit of this chicken. Fingers, sorry, don't care.
Oh! So good look tender, just falls off the bone, and then the broccoli
is big flavour. Absolutely delicious. And then of course that little pickle is always
a joy and a contrast. So guys, what are you waiting for? Go on, have a go at that!
Sticky miso chicken. One tray, one thing to wash up bar a few plates, happy days! Go on
get down to Tesco, get the ingredients, and get cooking.