Miso Chicken + crispy Cauliflower and Quinoa salad
To be honest you don’t need the chicken. This is a great vegetarian salad, easily made vegan by mixing the miso with brown sugar rather than honey. It’s an award winning salad, it just has it all and the miso goodness on top, so good. Make sure you get all those herbs in there, the herbs make the salad.
Couple of things that you can skip out to make it a little quicker, if you don’t want to make chipotle, then buy it, you can do either cauliflower or chicken and it will still be great. You can also skip the brining process.
Make the chicken:
8 chicken thighs skin on bone in salt
1 tsp Vita Coco Coconut Oil
Brine the chicken:
6% brine 100g of salt dissolved in 1.7l of water
1 bunch thyme
3 tbsp ground black pepper
2 sprig rosemary
Miso Sauce: (makes more than you need but lasts for weeks):
200g Shiro miso
130g honey (mild flavour)
30 ml mirin
Bring to the boil in a pot, then simmer for 15 mins on a low light until it turns a deep brown.
Heat the oven to 200 degrees – Grease proof lined baking tray.
Arrange the chicken pieces skin up on the tray rub with salt and oil grill the chicken for 15 mins until the skin is very crispy
turn the heat down to 150 and ladle over about 3 ladles of miso sauce, bake for 35-40 mins until the chicken is falling off the bone and is completely caramelised in the miso sauce.
As you’re Miso is boiling and while you’re making the chicken,
Make the cauliflower:
1 head of cauliflower
4 tbsp coconut oil
1 tbsp sea salt
2 sprigs thyme
1 tbsp black pepper
1 clove grated garlic
1 chopped chilli
Oven 180- 200 – Lined baking tray.
Florette the cauliflower.
Toss the florets and the inner leaves in the oil, salt, pepper and thyme, garlic and chilli.
Roast on the lined tray for 45 mins – Until completely golden brown.
Make the Salad:
1 bunch dill roughly chopped
1 handful parsley chiffonade
1 bunch coriander roughly chopped
2 lemons juice and zest
70 ml olive oil
1 tbsp black pepper
2 clove garlic grated
1 avocado, peeled and pip removed and cut into small chunks
Bring a large pan of salted water to the boil and tip in the quinoa boil for 6 minutes until you see a small hair popping out of the grain
Drain well – Really you need to get rid of as much moisture as possible, leave in the cylinder for a couple of minutes to sit and absorb any excess liquid
Whilst the quinoa is boiling, chop the herbs and avocado, grate the garlic, chop the chilli, get the zest ready, and combine all the elements except the quinoa in a large mixing bowl toss together. then add the still hot quinoa, toss together
Make the Chipotle
5 dried chipotle chillies or 5 tbsp good quality smoked paprika
100ml luke warm water
juice 2 limes
4 tbsp brown sugar
4 chillies long and red
4 tbsp cider vinegar
1 sprig rosemary
5 tbsp olive oil
Soak chillies in the water over night – Or skip and just add the paprika to the water.
Blitz all the ingredients except the olive oil
Add the olive oil and pour into a pan, bring the pan to the boil on the hob, then simmer for 15 minutes until sticky and reduced.
Split the quinoa between four bowls, then place 2 pieces of chicken onto each pile of salad, add a few cauliflower florets to each plate and add 1/2 a tsp of chipotle on top of the quinoa.
This recipe was created by Karma Cans in collaboration with Vita Coco Coconut Oil. With every Karma Cans order this week you’ll receive the recipe to recreate at home along with a sample of Vita Coco Coconut Oil.