miso togarashi chicken skewers

  • 2 tablespoons white miso paste
  • 2 tablespoons maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sesame oil
  • 1½ tablespoons finely grated ginger
  • 6 x chicken thigh fillets, trimmed and sliced
  • shichimi togarashi or chilli flakes
  • 1½ cups (210g) edamame in the shells, blanched
  • sea salt flakes
  1. Place the miso, maple syrup, oils and ginger in a bowl and stir to combine. Remove ¼ of the mixture and set aside. Add the chicken to the remaining marinade and toss to coat. Set aside to marinate for 20 minutes. Soak the bamboo skewers in cold water.
  2. When the chicken has marinated, drain the bamboo skewers and thread the chicken onto the skewers.
  3. Preheat oven grill to high. Place the chicken on a large oven tray lined with non-stick baking paper. Grill the chicken for 6 minutes, brush with the reserved marinade and cook for a further 6 minutes or until the chicken is cooked through.
  4. To assemble, place the edamame in a bowl, sprinkle with sea salt and top with chicken skewers. Sprinkle the chicken and edamame with togarashi to serve. Serves 4

Wine note: We have paired this recipe with Cloudy Bay Sauvignon Blanc 2019 which has subtle tropical notes, with hints of passionfruit backed by zesty citrus, orchard blossom and kaffir lime. 

Photography: Con Poulos

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