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Maggie Beer

Chicken thighs with miso and ginger with buckwheat noodles approved

Miso and Ginger Chicken Thighs with Buckwheat Noodles

Chicken thighs with miso and ginger with buckwheat noodles approved

Step 1: Preheat oven to 200C.

Step 2: In a food processor, whiz the marinade ingredients until they form a paste. Toss chicken thighs through the paste and refrigerate for 2 hours. Pat off excess marinade.

Step 3: In an oven-proof frypan, seal chicken carefully on skin side then place into the oven in the pan. Bake for 8 minutes, remove from oven and rest for 5 minutes.

Step 4: Warm dressing ingredients in a pan until plum paste is melted, then allow to cool.

Step 5: To prepare the buckwheat noodles, cook to pack instructions, then toss with plum paste dressing and an extra dash of olive oil.

Step 6: To serve, place buckwheat noodles in centre of plate, top with sliced chicken thighs and garnish with spring onion.

Ingredients

  1. 440g 2 x 220g boneless chicken thighs with skin on
  2. 170g 2 bundles buckwheat noodles
  3. 2 spring onion green tops finely cut on angle

Marinade

  1. 4 tbspn miso paste
  2. 60g piece of ginger peeled and grated
  3. 2 lemons zested
  4. 40ml 2 tbspn Verjuice

Plum Paste Dressing

  1. 1 tbspn soy sauce
  2. 40ml 2 tbspn Verjuice

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