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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Crispy Chicken & Honey Miso Roast Vegetable Salad

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Is there nothing miso can’t do? It gives such a gorgeous hit of umami flavour to any dish. This salad is always a hit at my house – the crispy, turmeric-spiced chicken, honey-roasted fennel and carrots really pack a flavour punch. All brought together with my miso vinaigrette. Delish!

WATCH THIS RECIPE

CRISPY CHICKEN & HONEY MISO ROAST VEGETABLE SALAD

PREP TIME

15 minutes

COOK TIME

45 minutes

SERVES

2

Ingredients

400g (14 oz) baby carrots, halved lengthways 

½ fennel bulb, cut into wedges 

6 garlic cloves 

1 long red chilli, thinly sliced 

2 tbsp sesame oil 

3 tbsp honey 

2 tsp sweet paprika 

¼ cup Marion’s Kitchen Miso Sesame Vinaigrette 

2 tsp vegetable oil 

4 skin-on chicken thigh fillets 

½ tsp ground turmeric 

¼ tsp ground black pepper 

2 handfuls of salad leaves to serve 

2 handfuls of baby spinach to serve 

sea salt 

Steps

Preheat oven to 200°C/400°F.

Place the carrots, fennel, garlic, sesame oil, honey and paprika on a large oven tray. Toss until well combined. Roast for 35-40 minutes or until the carrots are tender. 

For the chicken, pat the chicken pieces dry with paper towel. Season with salt and add the turmeric and pepper. Mix well. Heat a non-stick pan over medium-high heat. When the pan is hot, add 2 teaspoons of oil, then add the chicken pieces skin side down. Place a sheet of baking paper over the top. Then place another heavy lid or pan on top to evenly press down on the chicken. Cook for 12 minutes or until a golden, crispy crust forms. Then turn chicken over and cook for a further 2-3 minutes or until cooked through. Drain on paper towel and then slice. 

When the vegetables are cooked, remove them from the oven and place them in a large bowl. Drizzle over the Miso Sesame Vinaigrette. Toss to coat. Add the salad leaves and baby spinach and gently toss again. Serve with sliced chicken. 

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