Chicken thighs marinated in white miso, butter, garlic, and honey — roasted until lacquered and caramelized — served over arugula dressed in lemon and olive oil with crispy shallots and steamed rice.

Miso Butter Chicken And Arugula Bowl

Stephanie Sharpe

@steph

4 months ago

Chicken thighs marinated in white miso, butter, garlic, and honey — roasted until lacquered and caramelized — served over arugula dressed in lemon and olive oil with crispy shallots and steamed rice.

Recipe

Ingredients

·4 bone-in chicken thighs

·3 tbsp white miso paste

·3 tbsp softened butter

·1 tbsp honey

·2 cloves garlic grated

·1 tsp soy sauce

·4 cups arugula

·Lemon juice and olive oil for dressing

·2 shallots thinly sliced for crisping

·Steamed rice to serve

Instructions

1.Mix miso, butter, honey, garlic, and soy into a paste.

2.Loosen skin of chicken thighs and rub paste under and over skin.

3.Marinate 2 hours to overnight.

4.Roast at 425°F for 35-40 minutes until lacquered and caramelized.

5.Fry shallots in oil until golden and crispy.

6.Dress arugula in lemon and olive oil, season with salt.

7.Serve chicken over arugula and rice, topped with crispy shallots.

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