ONE PAN SPICY MISO-GINGER CHICKEN THIGHS

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 am SO looking forward to eating this chicken when we return home from our European travels. Chicken is not offered on all menus here. Pork seems to be the favourite, but it’s meat that we rarely eat at home. I’ve tried to be adventurous over here:  I’ve had rabbit and guinea fowl (neither of which I’d care to try again, thanks very much), and this basket of straight-from-the-ocean fresh seafood,

Ingredients

• 7-8 bone-in skin-on chicken thighs (2 pounds)
• 1 -2 tbsp oil for browning chicken
• 1/2 tsp sea salt
• 3 tbsp miso paste
• 1 2- inch piece fresh ginger, peeled and chopped
• 4 cloves garlic
• zest and juice of 1 lemon
• 2 tbsp extra-virgin olive oil
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp coconut aminos or soy sauce
• 1 tbsp chili garlic sauce

Instructions

1. Heat oven to 375 °F. Pat chicken dry, sprinkle with salt.
2. Mix sauce ingredients in a mini food processor or blender and set aside.
3. Heat oil in oven-proof skillet. When it ripples, add chicken, skin side down. Immediately shake pan to prevent skin from sticking to pan. Brown on one side for 4-5 minutes, turn and brown on the other side.
4. .......................
5. ..............................

for full instruction please see : www.flavourandsavour.com

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