Maple-Miso Chicken Thighs

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Maple-Miso Chicken Thighs

By

Andee Gosnell

Miso and maple syrup give this sauce a sweet-savory balance, perfect on simple seared chicken thighs for a 30-minute weeknight dinner. Serve with rice, stir-fried vegetables, or chewy wheat noodles.

Yield

4

Time

30 minutes

Rating

—

Ingredients

6 bone-in, skin-on chicken thighs, trimmed and patted dry (about 2 ½ pounds)

1 1/2 teaspoons kosher salt

2 teaspoons minced garlic

1 teaspoon minced ginger

1 cup chicken broth

2 tablespoons pure maple syrup

1 tablespoon white miso

1 tablespoon reduced-sodium soy sauce

2 teaspoons cornstarch

2 teaspoons tap water

1 1/2te aspoons apple cider vinegar

Thinly sliced scallions, for garnish

Toasted sesame seeds, for garnish

Instructions

Step 1

Preheat oven to 425°F. Season chicken evenly with salt and place skin sides down, in a large oven safe skillet.

Step 2

Place skillet on stove, and cook over medium-high until skin is deeply golden brown, crispy, and easily releases from pan, about 15 minutes. Flip chicken and cook until lightly browned, about 2 minutes. Transfer chicken to a plate. Reserve drippings in skillet.

Step 3

Add garlic and ginger to skillet; cook over medium, stirring constantly until fragrant, about 30 seconds. Whisk in broth, maple syrup, miso, and soy sauce, scraping to dissolve any browned bits. Bring to a boil over medium, whisking often, for 1 minute. Whisk together cornstarch and water in a small bowl. Whisk into sauce mixture, and cook until just thickened, about 30 seconds. Remove from heat and nestle chicken, skin side up, into broth mixture.

Step 4

Bake the chicken until a thermometer inserted into the thickest part of the thigh registers 170°F, about 8 minutes.

Step 5

Remove from oven and stir in vinegar. Garnish with scallions and sesame seeds.

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Maple-Miso Chicken Thighs

By

Andee Gosnell

Miso and maple syrup give this sauce a sweet-savory balance, perfect on simple seared chicken thighs for a 30-minute weeknight dinner. Serve with rice, stir-fried vegetables, or chewy wheat noodles.

Yield

4

Time

30 minutes

Rating

—

Ingredients

6 bone-in, skin-on chicken thighs, trimmed and patted dry (about 2 ½ pounds)

1 1/2 teaspoons kosher salt

2 teaspoons minced garlic

1 teaspoon minced ginger

1 cup chicken broth

2 tablespoons pure maple syrup

1 tablespoon white miso

1 tablespoon reduced-sodium soy sauce

2 teaspoons cornstarch

2 teaspoons tap water

1 1/2te aspoons apple cider vinegar

Thinly sliced scallions, for garnish

Toasted sesame seeds, for garnish

Instructions

Step 1

Preheat oven to 425°F. Season chicken evenly with salt and place skin sides down, in a large oven safe skillet.

Step 2

Place skillet on stove, and cook over medium-high until skin is deeply golden brown, crispy, and easily releases from pan, about 15 minutes. Flip chicken and cook until lightly browned, about 2 minutes. Transfer chicken to a plate. Reserve drippings in skillet.

Step 3

Add garlic and ginger to skillet; cook over medium, stirring constantly until fragrant, about 30 seconds. Whisk in broth, maple syrup, miso, and soy sauce, scraping to dissolve any browned bits. Bring to a boil over medium, whisking often, for 1 minute. Whisk together cornstarch and water in a small bowl. Whisk into sauce mixture, and cook until just thickened, about 30 seconds. Remove from heat and nestle chicken, skin side up, into broth mixture.

Step 4

Bake the chicken until a thermometer inserted into the thickest part of the thigh registers 170°F, about 8 minutes.

Step 5

Remove from oven and stir in vinegar. Garnish with scallions and sesame seeds.

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By Nargisse Benkabbou

This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special.

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4 hr 45 min

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By Kendra Vaculin

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