Chicken with Miso, Sweet Potatoes & Scallions

Crispy Skin, how good!

We have often made Miso Chicken (you can find the recipe on our blog of April 12, 2018 click the date to get the recipe), but this time we tried a different version: Chicken with Miso, Sweet Potatoes & Scallions.We liked this one too. I especially liked the extremely crispy skin! You should try it. 

We started with a Date and Parmesan Salad.

It was an excellent dinner with lots of leftovers!

Chicken with Miso, Sweet Potatoes & Scallions

From the Oven to the Table

 

Serves 4-6 

 

For The Chicken

 

8             good-sized skin-on, bone-in chicken thighs, excess skin neatly trimmed

1½         lbs sweet potatoes, scrubbed and cut into wedges

2½         tablespoons white miso paste

1½         tablespoons clear honey

2             tablespoons sake, or dry sherry

1             tablespoon dark soy sauce

1in          fresh ginger, peeled and finely grated

3             garlic cloves, finely grated

1             red Fresno chili, halved and finely chopped (use the seeds)

12-18     scallions, trimmed

3             teaspoons black or toasted white sesame seeds (or a mixture of both)

stir-fried green vegetables, to serve

 

For The Final Basting

 

1       tablespoon white miso paste

1       tablespoon clear honey

½      tablespoon dark soy sauce

½      tablespoon sake, or dry sherry

 

This is my "Lost in Translation" dish. I don't know that much about Japanese food, but you start with any cuisine by feeling your way, then gradually you fall for its flavors. I have come to love miso and the big umami punch it delivers, especially when used with sweet ingredients.

 

Preheat the oven to 400°F.

Put the chicken thighs or joints into a big roasting pan with the sweet potato wedges (they should be able to lie- more or less--in a single layer).

In a small bowl, mix everything else together, except the scallions and sesame seeds. Pour this over the chicken and sweet potatoes, turning everything over so the ingredients get well coated. Finish with the chicken skin side up.

Roast for 45 minutes, basting every so often and turning the sweet potato wedges over.

Stir the ingredients for the final basting together in another small bowl.

About 15 minutes before the end of cooking time, take the pan out of the oven, add the scallions, and pour the final basting mixture over everything. Return to the oven. The scallions should become soft and slightly charred.

Transfer the chicken and vegetables to a warmed platter and sprinkle with the sesame seeds. Serve immediately, with stir-fried green vegetables.