One Tray Miso Chicken Cabbage Rice Bake
This sticky One Tray Miso Chicken Cabbage Rice Bake is the kind of cosy one tray dinner that feels far more elevated than the effort required to make it. Crispy golden chicken thighs are baked over silky cabbage and deeply savoury garlic and ginger rice, while a sweet and salty miso glaze caramelises over the top as everything cooks together.
Ingredients
- 6 bone-in skin-on chicken thighs approximately 1kg
- 300 g jasmine rice rinsed well
- 1.2 litres chicken stock
- ½ green cabbage cut into wedges
4 spring onions finely sliced
- 4 cloves garlic finely sliced
- 1 tablespoon ginger finely grated
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Chicken Glaze
- 1 tablespoon white miso paste
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic finely grated
- 1 teaspoon ginger finely grated
- black pepper
To finish
- spring onion thinly sliced
- sesame seeds
- crispy chilli oil
- fresh coriander
Instructions
- Preheat oven to 180C fan.
- Season the chicken thighs generously with salt and pepper.
- Add the chicken thighs skin-side down to a large cold pan with no oil, bring to medium heat and cook for 8 - 10 minutes. To get a nice even sear, do not touch or move the chicken. Once it is browned enough it will release easily from the pan and have a nice golden crust.
- Meanwhile, to a large rectangular baking dish, add the rice, chicken stock, spring onion, garlic, ginger, miso, soy sauce, rice vinegar and sesame oil. Stir well until the miso is mostly dissolved.
- Arrange the cabbage wedges over the rice mixture.
- Remove the chicken from the pan and place on top of the cabbage wedges.
- Into the rendered chicken fat in the warm pan (off heat), stir through the miso, honey, soy sauce, sesame oil, garlic, ginger and black pepper until combined.
- Brush the glaze all over the chicken thighs and pour any extra over the gabbage/rice
- Cover tightly with foil and bake for 35 minutes.
- Remove the foil and bake uncovered for another 15–20 minutes until the rice is tender, the cabbage is soft and silky and the chicken skin is browned and sticky.
- For extra colour if needed, place under the grill for a few minutes right at the end.
- Finish with spring onion, sesame seeds, coriander and crispy chilli oil if using.
Nutrition
Calories: 560kcalCarbohydrates: 51gProtein: 29gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 142mgSodium: 563mgPotassium: 523mgFiber: 3gSugar: 6gVitamin A: 192IUVitamin C: 29mgCalcium: 66mgIron: 2mg
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