Ingredients
- 4 tbsp organic miso paste
- 4 tbsp soy sauce
- 4 garlic cloves, grated
- 10cm piece ginger, grated
- 450g boneless chicken thighs
- 2 tbsp chilli sauce
- 2 x 324g pouches Borough Broth Organic Free-Range Chicken Bone Broth
- 150g white rice
- 100g kale or cavolo nero, sliced
- 4 salad onions, sliced, to garnish
- 1 tbsp sesame seeds, to garnish
Method
Step 1
Heat the oven to 180°C/160°C fan/gas 4.Step 2
In a large bowl, combine half of each miso paste, soy sauce, garlic and ginger. Add the chicken thighs, turn to coat in the marinade, then set aside to marinate for at least 15 mins.Step 3
Transfer the marinated chicken to an ovenproof tray and roast in the oven for 30 mins, or until cooked through and golden.Step 4
Once cooked, let the chicken cool slightly, then slice and set aside.Step 5
Skim 1 tbsp of chicken fat from the roasting tray and melt it in a pan over a medium heat. Add the remaining grated garlic and ginger, then fry for 2 mins until fragrant.Step 6
Stir in the remaining miso paste, soy sauce and chilli sauce until well combined.Step 7
Pour in the chicken bone broth and white rice, then bring to the boil. Season to taste, then turn down the heat and cook according to the rice packet instructions.Step 8
When the rice is nearly done, stir in the sliced greens and cook for a few mins until just starting to wilt.Step 9
Divide the brothy rice and greens between bowls, then top with the sliced chicken and salad onions. Sprinkle over the sesame seeds to finish.