During covid when we were unable to eat out, I had to seek food inspiration elsewhere. It wasn't until the pandemic that I started to purchase cookbooks, looking for ways to excite my palate. I'm so glad that I started this new hobby because I can honestly say I am a better cook for it. I took the tricks I learned from multiple chefs and now am able to create even better dishes. Take this roasted miso mushroom chicken dish for example. I never thought to use dried porcini mushrooms until I used them for Ottolenghi's cookbooks. Now, I can't get enough of them. Packed with umami, they add so much flavor to this chicken. Hopefully, you will love them as much as I do!
Roasted Miso Mushroom Chicken
- 4 chicken thighs bone-in, skin-on
- ½ ounce dried porcini mushrooms
- ¼ cup butter softened
- 1 tablespoon white miso
- 4 garlic cloves minced
- 2 tablespoon chives finely chopped
- salt and pepper
- 2 heads broccoli cut into florets
- 2 tablespoon olive oil
- salt and pepper
- juice of ½ lime
- 2 tablespoon furikake
- 2 tablespoon coconut oil
- 1 cup medium grain rice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups chicken stock
- ¼ cup toasted almonds
- ¼ cup pomegranate arils
- 2 scallions chopped
- 1 teaspoon lime zest
- Preheat oven to 400 degrees F.
- In a food processor or blender, pulse the dried porcini mushrooms until they turn into a fine powder. Combine the mushroom powder with softened butter, miso, garlic, and chives until well combined.
- Season the chicken with salt and pepper. Loosen the skin and spread the miso mushroom butter underneath. You want most of the butter under the skin, directly on the flesh. Lay the chicken on a baking sheet and roast for 35-40 minutes or until the juices run clear.
- Roast the broccoli. Toss the broccoli florets with olive oil, salt, and pepper. Spread the broccoli on a baking sheet and roast for 20 minutes or until tender. Remove from heat and season with lime juice. Sprinkle furikake on top and keep warm.
- Meanwhile, make toasted rice. Melt 2 tablespoon coconut oil in a medium saucepot over medium-high heat. Add the rice and stir to coat the grains in the oil. Toast the rice until golden brown, about 5 minutes. Season the rice with salt and pepper. Add the chicken broth and bring to a boil. Cover the pot, reduce heat to low and simmer for 15 minutes or until all of the liquid has evaporated. Let sit for 5 minutes. Remove the cover and fluff the rice with a fork. Stir in the toasted almonds, pomegranate, chopped scallions, and lime zest.
- Transfer the rice to a serving bowl and serve with the roasted chicken and furikake broccoli.
**Helpful tips and common mistakes
Why make boring chicken when you can serve one packed with flavor, am I right? This roasted mushroom miso chicken is the perfect meal that does just that. Pair it with roasted furikake broccoli and toasted coconut rice for one outstanding meal.
The chicken itself is actually simple to make. All you have to do is make the seasoned butter and spread it on the chicken.
You can use chicken breast instead of the thigh but no matter what you use, make sure it still has the skin on. That way, you can spread the butter underneath the skin.
For the butter, use a food processor or spice grinder to pulse the dried porcini mushrooms into a fine powder. If you use a food processor, cover the opening on the top, or else the powder will spray everywhere.
Combine the dried mushroom powder with the softened butter, miso, chives, and garlic until well combined. You can also make the butter up to a week in advance.
Loosen the skin from the chicken but don't remove it completely. Then, spread the butter under the skin, directly on the meat.
Roast the chicken in the oven at 400 degrees for 35-40 minutes or until the chicken juices run clear. If you use boneless chicken, adjust the time as necessary.
While the chicken is roasting, go ahead and roast the broccoli too. Toss the broccoli with olive oil, salt, and pepper, and roast for 20 minutes. Remove it from the oven and season it with lime juice and furikake.
At the same time, make the toasted rice. Melt coconut oil in a medium pot and add the rice, stirring to coat every grain in the oil. Continue to heat the rice, toasting the grains until golden brown. This extra step will impart a lovely nutty flavor to the rice.
Add chicken broth to the pot, bring it to a boil, cover, and simmer for about 20 minutes or until the rice is tender. Then, finish the rice by stirring in toasted almonds, scallions, lime zest, and pomegranate arils.
Serve the toasted rice with the roasted miso mushroom chicken and a side of furikake broccoli for a complete meal. You can omit the broccoli or rice but I highly suggest making all of the components. They all compliment each other so well!
For more chicken inspiration check out these chicken meatballs with bourbon mustard sauce!
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