Sticky Miso Chicken on Sesame Pumpkin

We love just about something with miso. This miso rooster roasted on a mattress of sesame pumpkin is a superb mixture.

Wine suggestion: We’ve got a sherry so for this dish we took out La Gitana Manzanilla to see if it labored and had been delighted to seek out that it truly works. You probably have a Manzanilla/Fino readily available then give it a attempt, in any other case search for a textured Chardonnay that balances the flavors with an additional stalk and extra time within the bottle.

Sticky Miso Rooster on Sesame Pumpkin – Serves 3

• 1.5 kg pumpkin, thinly sliced ​​(we used crown prince)
• 2 tbsp further virgin olive oil
• 2 tbsp sesame seeds, plus further to garnish
• 1 spring onion, thinly sliced, to serve
• coriander leaves, to serve

FOR THE STICKY MISO CHICKEN:

• 95g white miso paste
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 60ml useless
• 2 tbsp brown sugar
• 1 tbsp brown rice vinegar
• 6 skinless, boneless rooster thigh fillets

Preheat the oven to 240C/fan 220C/Gasoline 9 and line a big baking tray with baking paper.

Toss the pumpkin slices in a big bowl with the olive oil, sesame seeds and pinch of salt. Unfold the pumpkin on the baking sheet and bake within the sizzling oven for 20 minutes.

To make the rooster, place the miso, sesame oil, soy sauce, mirin, brown sugar, and brown rice vinegar in a big bowl and whisk to mix. Add the rooster and toss to coat, and put aside.

After 20 minutes, cowl the pumpkin with the rooster breasts and pour the remaining marinade over it. Roast for one more 20 minutes or till rooster is cooked by.

Sprinkle over sliced ​​spring onions, coriander leaves and sesame seeds to serve.

(Unique recipe by Donna Hay in Olive Journal, Christmas 2020.)