Roasted Golden Chicken with Miso Curry
Servings 4
Ingredients
Roasted golden chicken
- 2 pounds bone-in chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon coriander ground
- ½ teaspoon cayenne
Miso Curry
- 2 tablespoons olive oil
- ½ cup minced shallots
- 1 tablespoon minced garlic
- 1 stalk lemongrass, white end only bruised
- 1 tablespoon white miso
- 1 tablespoon yellow curry paste
- 1 cup coconut milk
- 1 teaspoon fish sauce
- 1 tablespoon brown sugar
- juice of ½ lime
Garnish
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh Thai basil
- lime wedges for serving
Instructions
- Preheat to 425 degrees F. Line a baking sheet with parchment paper.
- Combine seasoning for chicken including salt, pepper, cumin, coriander, turmeric, and cayenne in a small bowl. Drizzle olive oil on chicken and sprinkle both sides with seasoning mix. Place chicken on prepared baking sheet and roast for 35-40 minutes or until the internal temperature reaches 165 degrees F.
- Meanwhile, make the sauce. Heat 2 tablespoons olive oil in a medium saute pan over medium heat. Saute chopped shallots and garlic for 1 minute, stirring frequently. Add bruised lemongrass stalk, white miso, and yellow curry paste, and saute another minute. Add coconut milk and bring to a simmer. Reduce heat to low and continue to simmer for 5 minutes.
- Season the sauce with fish sauce and brown sugar. Simmer for another 1 minute. Finish with a squeeze of lime and discard lemongrass.
- Pour sauce onto serving platter and place chicken on top. Garnish with fresh cilantro and Thai basil. Serve immediately.
Notes
You can marinate the chicken overnight, if preferred.
