Slow Cooked Honey Miso Chicken with Coconut Milk.
Cook time: 2.5 hours | Prep time: 15 mins | Serves: 6
Ingredients.
400 ml coconut milk
2 tablespoons miso paste
60 ml (¼ cup) soy sauce
2 tablespoons honey
5 cm piece ginger, finely grated with microplane
6 garlic cloves, roughly chopped
1 whole chicken
2 brown onions, diced
2 sweet potatoes, peeled and cut into 5 cm pieces
2 cups edamame beans, shelled, frozen
4 shallots, thinly sliced
10 g parsley leaves, roughly chopped
5 g dill leaves, roughly chopped
sesame seeds to serve
lemon wedges to serve
sea salt and cracked back pepper to taste
Method.
1. Preheat oven to 160ºC fan force. In a large heavy-based ovenproof pot with a lid, whisk together the coconut milk, 400ml of water, miso paste, soy sauce, honey until well combined. Add ginger and garlic and stir through.
2. Add the whole chicken, onion, sweet potato salt and pepper to season. Turning the chicken gently to coat, and sit on top (breast side up) of the vegetables. Spoon some of the sauce over the top.
3. Cover with baking paper then place the lid on top and cook in the oven for 2.5 hours.
4. Remove from the oven. Carefully transfer the chicken to a large serving platter or board and shred chicken. Set aside.
5. Stir through edamame and shallots and place lid on the gently warm through for 5 minutes. Add herbs and shredded chicken back into the pot. Season and stir through.
6. Serve with lemon wedges and sesame seeds.
Serving note
