Everyday healthy
One-pot roast chicken with miso, pak choi and spelt
A twist on a classic pot roast, this is infused with Asian flavours, from the umami of miso to the grassy freshness of pak choi. Serve it up on a Sunday for a deeply aromatic dinner to feed the family.
1 HOUR 10 MINUTES | SERVES 4 | EASY |LC
rapeseed oil 1 tbsp
whole chicken thighs 8
spring onions 6, trimmed and finely sliced
ginger 40g, grated
garlic 5 cloves, crushed
pearled spelt 225g, rinsed and drained
yellow miso paste 60g
fresh chicken stock 250ml
mirin 2 tbsp
rice wine vinegar 1 tbsp
pak choi 4, quartered
toasted sesame seeds 1 tsp
coriander leaves a small handful, roughly chopped
Heat the oven to 190C/fan 170C/gas 5. Put the oil in a large casserole over a medium-high heat. Season the chicken and add to the hot pan, skin-side down – you might need to do this in batches. Sear for 5-6 minutes or until the skin is deeply golden. Carefully turn over
