Miso & Ginger Chicken with Rice

Cooking time
Serves2 people
Miso & Ginger Chicken with Rice

Organic chicken thighs and drumsticks simmer away in a miso and maple sauce, spiced with star anise and ginger and brightened with a kick of lemon zest. Served with seasonal three-cornered leeks, toasted peanuts and brown basmati rice.


  • 2 chicken thighs & 2 chicken drumsticks
  • 2 onions
  • 1 garlic clove
  • A thumb of ginger
  • 1 lemon
  • 1 star anise
  • 1 tbsp brown rice miso
  • 1 chicken stock cube
  • 1 tbsp maple syrup
  • 150g brown basmati rice
  • 35g peanuts
  • 50g three-cornered leeks
  • ½ tbsp olive, sunflower or coconut oil
  • Sea salt
  • Freshly ground pepper

No ovenproof pan? No problem. Fry the chicken and then the onions separately in a frying pan, then transfer to a deep ovenproof dish. Add the other ingredients and water in step 3 and transfer into the oven to continue cooking.

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1. Preheat your oven to 180°C/Fan 160°C/Gas 5. Pour ½ tbsp oil onto a large ovenproof frying pan or shallow casserole dish and warm to a high heat. Rub the chicken thighs and drumsticks with a pinch of salt and pepper. When the pan is hot, add the chicken. Fry for 3-4 mins on each side, till golden and crispy. Lift the chicken out onto a plate and set aside.
2. While the chicken cooks, peel and thinly slice the onions. Peel the garlic and ginger and finely chop them. Zest the lemon. Fill your kettle and boil it.
3. Turn the heat under the pan down to medium. Add the onions. Fry for 5 mins, stirring, till slightly softened. Pour 500ml hot water from the kettle into the pan. Slide in the garlic, ginger and lemon zest, along with the star anise, 1 tbsp brown rice miso and 1 tbsp maple syrup. Crumble in the stock cube. Add the chicken back to the pan. Bring to the boil, then slide the pan into the oven. Cook for 25-30 mins, till the chicken is cooked through and the sauce has reduced slightly.
4. While the chicken cooks, refill the kettle and boil it. Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy (this is the starch). Drain, rinse and tip the rice into a small pan. Add 300ml boiling water and a pinch of salt. Pop on a lid, return to the boil then turn the heat down very low. Gently simmer for 25 mins till the water is absorbed, then take off the heat and leave to steam in the pan, lid on, for 5 mins. The rice will stay warm in the pan.
5. Warm a small frying pan over a medium-high heat. Tip in the peanuts. Cook for 2-3 mins, tossing frequently, till toasted on all sides. Slide the nuts onto a board and roughly chop. Set aside.
6. Finely chop the three-cornered leeks. When the chicken is cooked, slide the three-cornered leeks into the pan. Squeeze in the juice from half the lemon. Stir in the peanuts. Divide the rice between a couple of plates and top with the chicken and sauce.
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