This Asian-inspired dish is quick to make but super-tasty – great served with rice, shitake and seasonal veg.
Stuff you’ll need
4 plump breasts of organic free-range chicken
40g dark miso
40g sweet chilli sauce
10g soy sauce
1 large red chilli, finely sliced
10g garlic, crushed
10g ginger, grated
20ml rice wine vinegar
Get stuck in
1. Mix all the ingredients together and brush all over the chicken breasts.
2. Cover and refrigerate for an hour or two.
3. Preheat the oven to 180’C, place the chicken on a greased oven tray and bake for 15 minutes. Baste regularly and turn up the heat by another 10’C. Continue to cook for a further 5 -10 minutes until you have a dark caramelised skin.
4. Take the chicken out, cover with a bowl and leave to rest in a warm place before serving.
Prep time: 10 minutes
Cook time: 25 minutes