Sticky Miso Chicken with Sesame Nori Salt & Miso Mayonnaise Dressing. Put an Asian spin on this weeks chicken dish, you won’t be disappointed.
Serves 4
2 tbsp white miso
2 tbsp honey
1 tbsp mirin
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 tbsp soy sauce
1.6 kilo whole chicken, halved
3 baby cos lettuce, leaves separated
1 avocado, peeled, cut into wedges
Sesame Nori Salt
1 sheet nori, roughly torn
1 tbsp toasted white sesame seeds
1 tbsp toasted black sesame seeds (optional)
1 tbsp crispy fried shallots
1 tbsp sea salt flakes
Miso Mayonnaise Dressing
1⁄2 cup whole egg mayonnaise
1 tbsp sesame oil
1 tbsp mirin
2 tbsp rice wine vinegar
1 tbsp finely grated ginger
1 tsp toasted sesame seeds
Preheat oven to 200°C. Place the white miso, honey, mirin, sesame oil, vinegar and soy sauce in a small bowl and mix well to combine.
Skewer each chicken half with 2 long metal skewers (the skewers keep the chicken flat while cooking, and help to distribute heat through the meat while it cooks). Rub the marinade over the chicken.
Line a large roasting pan with baking paper and place the chicken on the pan, skin side down. Roast chicken for 15 minutes. Then carefully turn and cook for a further 40 minutes, brushing with pan juices every 15 minutes, or until juices run clear and the chicken is caramelised.
To make the sesame nori salt, place the nori in a small food processor (or spice grinder) and process until very finely chopped. Place the nori, sesame seeds, crispy fried shallots and sea salt in a bowl and mix to combine. Set aside.
To make the dressing, place the mayonnaise, sesame oil, mirin, vinegar, ginger and sesame seeds in a bowl and whisk until smooth.
In a bowl, toss the lettuce, avocado and dressing together. Serve the chicken sprinkled with nori salt, and salad on the side.
