Donna Hay's sticky miso chicken on sesame squash - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s sticky miso chicken on sesame squash By You Magazine - October 11, 2020 The perfect balance of salty and sweet, miso chicken is the absolute star in this recipe. Get creative with a simple switch of veg and herbs for a tasty new spin. Permission granted! Con Poulos SERVES 4 1.5kg butternut squash, skin scrubbed and thinly sliced 2 tbsp extra virgin olive oil 2 tbsp sesame seeds, plus extra for sprinkling sea salt flakes spring onion, thinly sliced and coriander leaves, to serve FOR THE STICKY MISO CHICKEN 95g white miso paste 1 tbsp sesame oil 1 tbsp soy sauce 60ml mirin (Japanese rice wine) 2 tbsp brown sugar 1 tbsp brown rice vinegar 6 x 125g chicken thigh fillets, trimmed and halved 1. Preheat oven to 240C/ 220C fan/gas 9. 2. Place the squash, oil, sesame seeds and salt in a bowl then toss to coat. Place on a large baking tray lined with nonstick baking paper. Roast the squash for 20 minutes. 3. To make the sticky miso chicken, place the miso, oil, soy, mirin, sugar and vinegar in a large bowl and whisk to combine. Add the chicken and toss to coat. Set aside until ready to use. 4. When the squash has been cooked for the 20 minutes, top it with the miso chicken and pour over any remaining miso marinade. Roast for a further 20 minutes or until the chicken is cooked through and tender. 5. To serve the sticky miso chicken dish, divide between plates, sprinkle with extra sesame seeds and top with spring onion and coriander. Now buy the book with £6 off Everyday Fresh: Meals in Minutes by Donna Hay will be published by Fourth Estate on 15 October, price £20. To order a copy for £14 until 25 October go to whsmith.co.uk and enter the code YOUHAY at the checkout. Book number: 9781460758120. Terms and conditions: whsmith.co.uk/terms RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved