It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Miso Roasted Chicken
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- #74674
If you aren't familiar with it, miso is one of the secret weapons in Asian cooking. The savory paste adds a serious umami boost to all sorts of dishes, so you can be sure this five-spiced chicken and rice is gonna be mouthwatering.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 pounds chicken pieces
2 tablespoons dark soy sauce
2 tablespoons fermented miso paste
2 teaspoons five spice powder
1 teaspoon coarse salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 cloves garlic, minced
1 teaspoon grated fresh ginger root
non-stick cooking spray
steamed rice
directions
Preheat oven to 375 degrees F.
Season chicken with salt and peppers. Mix soy sauce, miso, five spice powder, garlic and ginger into a paste. Spread evenly over chicken pieces, working some under the skin. Marinate for one hour in refrigerator (or overnight).
Prepare broiling pan by spraying with nonstick cooking spray and lining drip pan with foil for easier cleanup.
Bake for 45 minutes, covering chicken with foil if it browns too quickly. Turn off oven and let sit, with oven door closed for fifteen more minutes.
Serve with steamed rice.
added by
gjgee
nutrition data
694 calories, 47 grams fat, 4 grams carbohydrates, 60 grams protein per serving. This recipe is low in carbs.
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Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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