What are the main ingredients in Charred Miso Chicken Traybake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Charred Miso Chicken Traybake?

Calories: 1508, Carbs: 157 grams, Fat: grams, Protein: 87.9 grams, Sugar: 13 grams, Salt: 2580 grams

How do I prepare Charred Miso Chicken Traybake?

RICE, RICE BABY!: Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid. TOASTY SEEDS: Place the remaining sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. “TRAY” DELISH!: Plate up some bouncy rice and side with the sticky, miso chicken and veg. Drizzle over the zingy soy-sesame dressing to taste and sprinkle over the toasted sesame seeds. Get stuck in, Chef! MISO CHICKEN & VEGGIES: Preheat the oven to 200°C. In a large bowl, combine the miso paste, Oriental rub, ½ of the sesame seeds, chopped chilli (to taste), a good drizzle of oil and a pinch of salt. Add in the chicken drumsticks, aubergine wedges, onion wedges, halved green beans and more oil, if required. Gently massage the miso mixture onto the chicken and the veggies until coated. Evenly spread out in a roasting tray, making sure to use all the miso dressing. Place in the hot oven and roast for 30-35 minutes until the chicken and veg are fully cooked and starting to char. ZINGY SOY DRESSING: In a small bowl, place the soy-sesame dressing, 15ml of a sweetener of choice, and the lime juice (to taste). Mix until fully combined.

What should be prepared from my kitchen to make Charred Miso Chicken Traybake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Charred Miso Chicken Traybake

This miso-basted crispy chicken traybake is on another level of yum! With its crunchy charred green beans, soft onion, roasted aubergine, spicy chilli, and sprinkles of crunchy sesame seeds, it is unmatched! It is served with black rice and drizzled with a delectable soy sauce, sesame oil and lime dressing.

Charred Miso Chicken Traybake

with black rice, aubergine & a soy-sesame dressing

Hands on Time: 20 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Black Rice
Chicken
Free-range Chicken Drumsticks
Fresh Chilli
Fresh Chillies
Green Beans
Lime Juice
Miso Paste
NOMU Oriental Rub
Onion
Onions
Soy-Sesame Dressing
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

MISO CHICKEN & VEGGIES
Preheat the oven to 200°C. In a large bowl, combine the miso paste, Oriental rub, ½ of the sesame seeds, chopped chilli (to taste), a good drizzle of oil and a pinch of salt. Add in the chicken drumsticks, aubergine wedges, onion wedges, halved green beans and more oil, if required. Gently massage the miso mixture onto the chicken and the veggies until coated. Evenly spread out in a roasting tray, making sure to use all the miso dressing. Place in the hot oven and roast for 25-30 minutes until the chicken and veg are fully cooked and starting to char.
RICE, RICE BABY!
Rinse the rice and place in a pot with 300ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid.
TOASTY SEEDS
Place the remaining sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
ZINGY SOY DRESSING
In a small bowl, place the soy-sesame dressing, 7.5ml of a sweetener of choice, and the lime juice (to taste). Mix until fully combined.
“TRAY” DELISH!
Plate up some bouncy rice and side with the sticky, miso chicken and veg. Drizzle over the zingy soy-sesame dressing to taste and sprinkle over the toasted sesame seeds. Get stuck in, Chef!

Miso Paste - 15ml
NOMU Oriental Rub - 10ml
White Sesame Seeds - 5ml
Fresh Chilli - 1
Free-range Chicken Drumsticks - 2
Aubergine - 250g
Onion - 1
Green Beans - 80g
Black Rice - 100ml
Soy-sesame Dressing - 20ml
Lime Juice - 15ml

Download the Recipe

Serves 2

MISO CHICKEN & VEGGIES
Preheat the oven to 200°C. In a large bowl, combine the miso paste, Oriental rub, ½ of the sesame seeds, chopped chilli (to taste), a good drizzle of oil and a pinch of salt. Add in the chicken drumsticks, aubergine wedges, onion wedges, halved green beans and more oil, if required. Gently massage the miso mixture onto the chicken and the veggies until coated. Evenly spread out in a roasting tray, making sure to use all the miso dressing. Place in the hot oven and roast for 30-35 minutes until the chicken and veg are fully cooked and starting to char.
RICE, RICE BABY!
Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid.
TOASTY SEEDS
Place the remaining sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
ZINGY SOY DRESSING
In a small bowl, place the soy-sesame dressing, 15ml of a sweetener of choice, and the lime juice (to taste). Mix until fully combined.
“TRAY” DELISH!
Plate up some bouncy rice and side with the sticky, miso chicken and veg. Drizzle over the zingy soy-sesame dressing to taste and sprinkle over the toasted sesame seeds. Get stuck in, Chef!

Miso Paste - 30ml
NOMU Oriental Rub - 20ml
White Sesame Seeds - 10ml
Fresh Chilli - 1
Free-range Chicken Drumsticks - 4
Aubergine - 500g
Onion - 1
Green Beans - 160g
Black Rice - 200ml
Soy-sesame Dressing - 40ml
Lime Juice - 30ml

Download the Recipe

Serves 3

MISO CHICKEN & VEGGIES
Preheat the oven to 200°C. In a large bowl, combine the miso paste, Oriental rub, ½ of the sesame seeds, chopped chilli (to taste), a good drizzle of oil and a pinch of salt. Add in the chicken drumsticks, aubergine wedges, onion wedges, halved green beans and more oil, if required. Gently massage the miso mixture onto the chicken and the veggies until coated. Evenly spread out in a large roasting tray, making sure to use all the miso dressing. Place in the hot oven and roast for 35-40 minutes until the chicken and veg are fully cooked and starting to char.
RICE, RICE BABY!
Rinse the rice and place in a pot with 900ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid.
TOASTY SEEDS
Place the remaining sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
ZINGY SOY DRESSING
In a small bowl, place the soy-sesame dressing, 22.5ml of a sweetener of choice, and the lime juice (to taste). Mix until fully combined.
“TRAY” DELISH!
Plate up some bouncy rice and side with the sticky, miso chicken and veg. Drizzle over the zingy soy-sesame dressing to taste and sprinkle over the toasted sesame seeds. Get stuck in, Chef!

Miso Paste - 45ml
NOMU Oriental Rub - 30ml
White Sesame Seeds - 15ml
Fresh Chillies - 2
Free-range Chicken Drumsticks - 6
Aubergine - 750g
Onions - 2
Green Beans - 240g
Black Rice - 300ml
Soy-sesame Dressing - 60ml
Lime Juice - 45ml

Download the Recipe

Serves 4

MISO CHICKEN & VEGGIES
Preheat the oven to 200°C. In a large bowl, combine the miso paste, Oriental rub, ½ of the sesame seeds, chopped chilli (to taste), a good drizzle of oil and a pinch of salt. Add in the chicken drumsticks, aubergine wedges, onion wedges, halved green beans and more oil, if required. Gently massage the miso mixture onto the chicken and the veggies until coated. Evenly spread out in a large roasting tray, making sure to use all the miso dressing. Place in the hot oven and roast for 35-40 minutes until the chicken and veg are fully cooked and starting to char.
RICE, RICE BABY!
Rinse the rice and place in a pot with 1,2L of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid.
TOASTY SEEDS
Place the remaining sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
ZINGY SOY DRESSING
In a small bowl, place the soy-sesame dressing, 30ml of a sweetener of choice, and the lime juice (to taste). Mix until fully combined.
“TRAY” DELISH!
Plate up some bouncy rice and side with the sticky, miso chicken and veg. Drizzle over the zingy soy-sesame dressing to taste and sprinkle over the toasted sesame seeds. Get stuck in, Chef!