Denise says:
- One-pot chicken recipes make a wonderful family meal. This one is flavoured with miso, mirin and ginger, so the bulgur wheat absorbs all the delicious juices and flavouring from the chicken and there is only one dish to wash up! You can use chicken thighs or chicken breast – I tend to do half and half to suit everyone’s preferences!
- Preparation Time: 25 minutes
- Cooking Time: 1 hour 10 minutes
- Serves: 4
Ingredients:
- Spice Mix - 1 tablespoon cumin, 1 tablespoon coriander, 1 tablespoon cinnamon, 1 tablespoon turmeric
- 1 tablespoon rapeseed oil
- 8 chicken thighs – skin on
- ~
- 40g grated ginger
- 5 cloves garlic – peeled and crushed
- 225g bulgur wheat
- 60g miso paste
- 500g chicken stock
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 2 tablespoons light soy sauce
- ½ Chinese leaf cabbage or pak choi – cut into quartered
- Garnish: 1 tablespoon toasted sesame seeds
- Sprigs of fresh coriander
Method
- Preheat the oven to 180°C / 350°F / Gas mark 4. Combine the dried spices together and dust the raw chicken in this mixture so that it is evenly coated.
- Heat a large frying pan with rapeseed oil and sauté the coated chicken thighs for 4 minutes on each side so they nicely golden. Remove and set aside.
- Fry the ginger and garlic until slightly fragrant. Stir in the bulghur wheat. Add the miso paste to the hot chicken stock and mix well. Then add to the frying pan.
- Stir in the mirin, rice vinegar, soy sauce and 50ml water. Bring to the boil, stirring to combine the ingredients.
- Transfer the thighs, skin side up to an ovenware dish. Add the bulghur wheat and stock mixture. Cover and place in the preheated oven for 40 minutes.
- Uncover the dish, push the Chinese leaves into the casserole and bake for a final 10 minutes to help crisp the chicken skin.
- Garnish with toasted sesame seeds and sprigs of coriander leaves.
Tagged in: Asian, Buffet, Bulghur Wheat, Chicken thighs, dinner, Fusion, Garlic, Ginger, miso paste, rice vinegar, soy sauce