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Chicken marinated in miso and maple syrup, crunchy vegetables, toasted sesame |
Salted
Well-roasted thighs, nicely caramelized in their marinade and accompanied by a mix of crunchy vegetables in vinaigrette.
The marinade in this dish can stick easily during cooking, so we recommend using a non-stick pan.
Ingredients
Recipe for 12 TapasChicken
Salad
Toppings
- Salt and pepper
Preparation time: 60 min
Preheat your Oven at 400 °F
-
Set up
Combine tomato paste, soy, maple, miso and minced garlic in a bowl. Whisk marinade ingredients together well. Add chicken and coat well with marinade. Ideally, this should be done 3 to 4 hours before cooking, and set aside in the fridge.
Gut and slice the peppers, then cut into julienne strips (thin sticks).
Peel and julienne the carrot.
Finely chop the green onion and cabbage leaves.
Thinly slice the red onion.
-
Chicken
Put the chicken on a baking tray and bake in the oven for 50 minutes. Every 15 minutes, brush them with some sauce.
Make sure they are well cook before removing them from the oven. -
Vegetable salad
Combine all the salad ingredients and marinate for 5 minutes before serving.
Season with salt and pepper if necessary.
-
Plating
Place the crisp vegetable salad on the bottom of the dishes.
Top with chicken glazed with marinade. Finish with a few coriander leaves and a sprinkling of sesame seeds.
Official partners
The marinade in this dish can stick easily during cooking, so we recommend using a non-stick pan.
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