Easy Eats: Peanut butter & miso chicken drumsticks with sesame rice
Peanut butter and miso make for a perfect companions in Kelly Gibney's weeknight friendly recipe.
Kelly GibneyChef
- prepare
- cook
- 4 servings
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Caption:Peanut butter & miso chicken drumsticks with sesame ricePhoto credit:Kelly Gibney
Peanut butter and miso play together very nicely in this hearty marinade
You’ll be rewarded if you’re able to give the chicken a bit of time in the marinade. A few hours or up to 24 hours is ideal. Though it’ll still be delicious if you’ve got no time to do that. Ideally place the chicken on a wire rack over an oven tray when roasting, for good, even browning
Sesame rice is a simple but very delicious side dish. Add a green vegetable here, some bok choy would be nice, and it’s a perfect weeknight meal.
Ingredients
- ¼ cup miso paste (for the marinade)
- ¼ cup peanut butter (for the marinade)
- 4 garlic cloves, minced (for the marinade)
- 1 tablespoon finely grated ginger (for the marinade)
- 2 teaspoons soy sauce (for the marinade)
- 2 tablespoons oyster sauce (for the marinade)
- 1 tablespoon sugar (for the marinade)
- 2 teaspoons rice wine vinegar (for the marinade)
- 1 tablespoon water (for the marinade)
- 8 chicken drumsticks
- 1 ½ cups jasmine rice
- 2 teaspoon sesame oil
- 1 ½ tablespoons toasted sesame seeds
- Salt to season
Instructions
- Combine all the marinade ingredients. If the peanut butter is very thick, it can be helpful to start by mashing the peanut butter and miso together with a fork first. Mix everything together really well until it is a thick paste.
- Place the chicken drumsticks in a large bowl and pour over the marinade. Toss the chicken until it’s well-coated. Place in the fridge to marinade for at least 20 minutes or ideally between 3-24 hours.
- Heat oven to 200 degrees. Ideally place the chicken on a wire rack over an oven tray when roasting, for the most even browning.
- Roast the drumsticks for 35-45 minutes (depending on the size of the pieces) until cooked through and a meat thermometer reads 75 degrees. If not using a rack for the chicken, turn once during cooking.
- Place the rice in a medium saucepan along with 3 cups of water. Bring to a boil, before reducing to a simmer and cooking with a lid just slightly ajar for 12-15 minutes, until all the water is absorbed. Remove from the heat. Place the lid on and leave to sit for 5 minutes. Drizzle over the sesame oil, sprinkle the sesame seeds and add a generous pinch of salt. Use a fork to fluff the rice and mix the seasonings through.
- Serve the chicken over a bowl of sesame rice with some greens.
