What are the main ingredients in Charred Miso Chicken Tray-Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Charred Miso Chicken Tray-Bake?

Calories: 816, Carbs: 99 grams, Fat: grams, Protein: 41.1 grams, Sugar: 28.2 grams, Salt: 1506 grams

How do I prepare Charred Miso Chicken Tray-Bake?

ZINGY SOY DRESSING: In a small bowl, place the soy-sesame dressing with the juice of 2 lemon wedges and some lemon zest. Mix until fully combined. AS SIMPLE AS THAT: Plate up some bouncy rice and top with the sticky, miso chicken and veg. Drizzle over the lemon soy-sesame dressing to taste, sprinkle over the toasted sesame seeds and serve with a lemon wedge. Get stuck in, Chef! 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. 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. MISO CHICKEN & VEG: Preheat the oven to 200°C. In a large bowl, mix together the miso paste, Oriental rub, ½ of the sesame seeds, chopped chilli (to taste), a good drizzle of oil and a pinch of salt. Mix until fully combined. Add in the chicken pieces, 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 lay 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.

What should be prepared from my kitchen to make Charred Miso Chicken Tray-Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Charred Miso Chicken Tray-Bake

This miso-basted crispy chicken tray-bake is just something else! With its crunchy charred green beans, onion, aubergine, chilli, and sprinkles of sesame seeds. Served on red rice and drizzled with soy-sesame and lemon dressing. Due to seasonality, we’ve had to sub the limes for lemons but don’t fret, there’s no skimping on flavour!

Charred Miso Chicken Tray-Bake

with red rice, aubergine & soy-sesame dressing

Hands on Time: 20 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Chicken
Free-range Chicken Pieces
Fresh Chilli
Fresh Chillies
Green Beans
Lemon
Lemons
Miso Paste
NOMU Oriental Rub
Onion
Onions
Red Rice
Soy-Sesame Dressing
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

MISO CHICKEN & VEG
Preheat the oven to 200°C. In a large bowl, mix together the miso paste, Oriental rub, ½ of the sesame seeds, chopped chilli (to taste), a good drizzle of oil and a pinch of salt. Mix until fully combined. Add in the chicken pieces, 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 lay 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 with the juice of 1 lemon wedge and some lemon zest. Mix until fully combined.
AS SIMPLE AS THAT
Plate up some bouncy rice and top with the sticky, miso chicken and veg. Drizzle over the lemon soy-sesame dressing to taste, sprinkle over the toasted sesame seeds and serve with a lemon wedge. Get stuck in, Chef!

Miso Paste - 15ml
NOMU Oriental Rub - 10ml
White Sesame Seeds - 5ml
Fresh Chilli - 1
Free-range Chicken Pieces - 2
Aubergine - 250g
Onion - 1
Green Beans - 80g
Red Rice - 75ml
Soy-Sesame Dressing - 22,5ml
Lemon - 1

Download the Recipe

Serves 2

MISO CHICKEN & VEG
Preheat the oven to 200°C. In a large bowl, mix together the miso paste, Oriental rub, ½ of the sesame seeds, chopped chilli (to taste), a good drizzle of oil and a pinch of salt. Mix until fully combined. Add in the chicken pieces, 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 lay 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 with the juice of 2 lemon wedges and some lemon zest. Mix until fully combined.
AS SIMPLE AS THAT
Plate up some bouncy rice and top with the sticky, miso chicken and veg. Drizzle over the lemon soy-sesame dressing to taste, sprinkle over the toasted sesame seeds and serve with a lemon wedge. Get stuck in, Chef!

Miso Paste - 30ml
NOMU Oriental Rub - 20ml
White Sesame Seeds - 10ml
Fresh Chilli - 1
Free-range Chicken Pieces - 4
Aubergine - 500g
Onion - 1
Green Beans - 160g
Red Rice - 150ml
Soy-Sesame Dressing - 45ml
Lemon - 1

Download the Recipe

Serves 3

MISO CHICKEN & VEG
Preheat the oven to 200°C. In a large bowl, mix together the miso paste, Oriental rub, ½ of the sesame seeds, chopped chilli (to taste), a good drizzle of oil and a pinch of salt. Mix until fully combined. Add in the chicken pieces, 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 lay 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 with the juice of 3 lemon wedges and some lemon zest. Mix until fully combined.
AS SIMPLE AS THAT
Plate up some bouncy rice and top with the sticky, miso chicken and veg. Drizzle over the lemon soy-sesame dressing to taste, sprinkle over the toasted sesame seeds and serve with a lemon wedge. Get stuck in, Chef!

Miso Paste - 45ml
NOMU Oriental Rub - 30ml
White Sesame Seeds - 15ml
Fresh Chillies - 2
Free-range Chicken Pieces - 6
Aubergine - 750g
Onions - 2
Green Beans - 240g
Red Rice - 225ml
Soy-Sesame Dressing - 67,5ml
Lemons - 2

Download the Recipe

Serves 4

MISO CHICKEN & VEG
Preheat the oven to 200°C. In a large bowl, mix together the miso paste, Oriental rub, ½ of the sesame seeds, chopped chilli (to taste), a good drizzle of oil and a pinch of salt. Mix until fully combined. Add in the chicken pieces, 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 lay 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 with the juice of 4 lemon wedges and some lemon zest. Mix until fully combined.
AS SIMPLE AS THAT
Plate up some bouncy rice and top with the sticky, miso chicken and veg. Drizzle over the lemon soy-sesame dressing to taste, sprinkle over the toasted sesame seeds and serve with a lemon wedge. Get stuck in, Chef!