STICKY MISO CHICKEN AND RICE WITH BROCCOLI AND BUTTERNUT

Asian|Casseroles|Chicken

Ingredients

3-3 ½ pounds bone-in, skin-on chicken thighs

1 teaspoon salt, divided

1 teaspoon black pepper, divided

¼ cup white miso paste

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 tablespoon olive oil

2 tablespoons soy sauce (or tamari for gluten free)

1 cup Jasmine rice

1 cup hot chicken stock

1 cup hot water

4 cups broccoli florets (about 1 pound)

4 cups butternut squash, peeled and cut into 1” cubes (about ½ pound)

2 tablespoons honey

2 teaspoons black and white sesame seeds

Instructions

Preheat oven to 375 degrees.

Trim any excess fat off the chicken thighs with kitchen shears and season them with ½ teaspoon each of the salt and black pepper all over. Place the chicken, skin-side-down, in an oven proof baking dish*.

Combine the miso, rice wine vinegar, sesame oil, olive oil, and soy sauce in a small bowl and whisk until smooth. Massage this mixture all over the chicken thighs on both sides to coat including under the skin. Place the pan in the preheated oven. After 15 minutes, flip the chicken over to skin-side-up and bake for 15 minutes more.

Remove the pan from the oven and remove the chicken thighs to a plate. Add the rice to the drippings in the pan along with the water and chicken stock. Stir to combine and nestle the chicken pieces back into the pan in the rice. Nestle the broccoli and butter squash into the rice all around the thighs. Drizzle the honey all over the top of the baking dish and sprinkle with the sesame seeds.

Bake for an additional 20-30 minutes until the chicken is cooked through (160-165 degrees in the center), the rice is cooked, and the veggies are tender and lightly browned. DEVOUR!!

*I used a large cast iron skillet but a 9” x 13” baking dish works great as well!