Miso Beans & Chicken

Description: Grilled chicken thighs with fresh green beans lightly sauted with miso paste (available in good supermarkets & Asian food stores). Quick, easy and tasty.

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Recipe Image

10mins

15mins

ingredients

Fresh

8 chicken thigh
2 eschallot
2cm ginger
400g green bean
1 lime
1 kaffir leaf
Coriander

Pantry

2Tb oil
2Tb soy
2Tb mirin
2Tb miso paste
2 cup rice

method

1 Combine soy sauce, mirin (or rice wine vinegar) and 1Tb lime juice in a large bowl. Add chicken thighs, mix to coat with marinade and set aside.
2 Set rice on to cook by your favourite method (boil, steam, microwave). Wash, top and tail and halve green beans. Peel and mince the eschallot and ginger finely. Shred the kaffir lime leaf very finely.
3 Heat barbeque or grill and grill chicken thighs for 2-3 minutes each side or until cooked to your liking so they can rest for 3 minutes before serving.
4 Meantime, heat a large frying pan and add 2Tb oil. Add eschallot and saute 1-2 mins till translucent. Add ginger, kaffir lime and miso paste and stir to combine. Add beans and stir to coat, cook over medium heat for 2-3 minutes until beans are al dente - not soft. Remove from heat immediately and finish with a squeeze of lime juice.
5 Serve chicken thighs on bed of rice scattered with coriander leaves and beans on the side.

tips

Miso paste is available in 'white' or 'red'. Either could be used, but we recommend the white paste for this recipe. It is quite salty, so don't add extra salt to this dish untill you have tasted it.

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