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Coriander Chicken Thighs With Miso Glazed Root Vegetables

Coriander Chicken Thighs and Miso Glaze Root Vegetables

Coriander Chicken Thighs and Miso Glaze Root Vegetables

I saw this recipe on Epicurious and I knew immediately I wanted to make it. Umami is not a word I use often, I do like the idea and when I saw it in the description I thought it would be loaded with flavor.  I recently joined Farmigo, it’s fantastic, you order farm fresh food (It’s a CSA with a twist) and go to one of the many pick up locations to get your order, I’m lucky my pick up location is across the street from my home. You shop for what you want in your box rather getting what they give you. I love having multiple options for fresh food and this is a great concept, farm fresh food, organic and sustainable, can’t get much better than that. I ordered lots of root vegetables and chicken thighs after I found this recipe. I made a few changes in the root vegetable department, because I wanted to use what i had. I got some gorgeous radishes,they are so fresh and have the greens so I used both,the recipe calls for turnip greens which I didn’t have so I subbed the radish greens for the turnip greens,  both golden and red beets and yellow and orange carrots. The vegetables are oven roasted coated with the miso glaze, you saute the greens in the same pan the chicken was cooked in using the reserved fat and then add them to the roasted roots before serving. Now tell me that doesn’t sound good right? As a side note, this dish is REALLY DELICIOUS, it is the very definition of Umami!

I am bringing this umami laden dish to Fiesta Friday #41 hosted by Angie@The Novice Gardener and this weeks lovely co hosts are Nancy @Feasting With Friends, along with Loretta @Safari of the Mind. I hope you all enjoy!!!

Beautiful roots

Beautiful roots

Coriander Chicken Thighs And Miso Glazed Root Vegetables

From Epicurious

Serves 6-8

  • 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
  • 4 tablespoons vegetable oil (such as grapeseed), divided
  • 1 3/4 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 tablespoon ground coriander
  • 3 tablespoons white or yellow miso paste
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons honey
  • 1 pound total carrots, parsnips, and/or celery root, peeled and cut into 3/4-inch pieces
  • 3/4 pound small-to-medium golden or red beets with fresh greens, peeled and cut into 1/2-inch wedges, greens reserved
  • 3/4 pound small-to-medium turnips with fresh greens, peeled and cut into 1/2-inch wedges, greens reserved
  • 1 medium red onion, peeled, root trimmed, cut lengthwise into 1/2-inch wedges
  • 6 garlic cloves, unpeeled
  • 1 lime, cut into wedges
roasted roots

roasted

Preheat oven to 400°F. Set racks in the upper and lower thirds of the oven. In a large bowl, pat the chicken dry with paper towels. Add 1 tablespoon oil and toss to coat. Season chicken all over with 1 teaspoon salt, 1/2 teaspoon pepper, and coriander. Rub in seasoning and set aside at room temperature.

In a large bowl, whisk together 2 tablespoons oil, miso paste, vinegar, soy sauce, honey, and 1/2 teaspoon each salt and pepper. Add vegetables and garlic cloves to the bowl and toss to coat. Transfer to a rimmed baking sheet, place on the upper rack of the oven, and roast until softened and browned, 40 to 45 minutes, tossing a few times during roasting. Peel garlic and discard skins.

Meanwhile, heat a large skillet over medium-high heat with 1 tablespoon oil. Once hot, add half the chicken thighs skin side down. Cook until skin is golden brown, 6 to 8 minutes. Remove from skillet and place skin side up on a second rimmed baking sheet. Repeat with remaining chicken thighs, reserving skillet with fat after cooking. Transfer baking sheet to lower rack of oven and roast until the chicken’s internal temperature reaches 165°F, 12 to 15 minutes more.

Discard stems from reserved beet and turnip greens; wash and roughly chop the leaves. Pour out all but 2 teaspoons of oil from the skillet and place the pan over medium-high heat. Add the greens to the pan with 2 tablespoons water and 1/4 teaspoon salt and cook, tossing, until wilted, 1 to 2 minutes. Transfer roasted vegetables to a serving bowl, add the sautéed greens, and toss to combine. Taste and adjust seasoning. Serve chicken thighs with vegetables and lime wedges.

Close up

Close up

Fiesta Friday

Fiesta Friday

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89 Comments Post a comment
  1. That looks really delicious Suzanne, I love coriander chicken and thighs make the best. Then you added the roasted vegetable, what a great meal. All we need is a nice bottle of wine, bread and olive oil and nice music!!

    I have a couple new board designs, take a look. The round board with the round handle I am making for a local shop!

    Beautiful Sunday here, hope you are having the same!
    Michael 🙂
    http://instagram.com/michaelswoodcraft

    November 9, 2014
    • I love your new boards. Oh wow, they are so beautiful. I will send you an email. Thanks re the chicken and roots, it was really really good.

      November 9, 2014
  2. great looking dish!!

    November 9, 2014
  3. I love chicken thighs and this meal looks superb. Great concept, Farmigo and how lucky to have a pick-up spot so near. Hopefully it will catch on and come to Seattle soon. Great root pics.

    November 9, 2014
    • I think it’s a great concept, right now I think they are only in San Francisco and New York. I hope it catches on and is available in other cities. Thanks so much, love this dish.

      November 9, 2014
  4. REALLY delicious Suzanne! I love those roasted roots!

    November 9, 2014
  5. A friend made something similar to this for dinner last weekend and it was amazing. I love these miso-glazed root vegetables!!!

    November 9, 2014
  6. Those roasted veggies look great…love the idea of a miso glaze. I bet they were delicious. 🙂 As for the chicken thighs(my personal favorite) they appear to be cooked to perfection! Love the crispy skin. ❤ Thanks for bringing this delicious dish to Fiesta Friday!

    November 9, 2014
    • Thanks Nancy, those roots are so good, the miso glaze I never would have thought of for the vegetables. It’s wonderful. Thank you so much.

      November 9, 2014
  7. Suzanne you’ve no idea how much i admire your culinary skills… This looks and sounds so amazing. The aroma is roaming around my imagination. Lovely choice for the fiesta. Hugs!

    November 9, 2014
    • Thanks Teagan, those root veggies are amazing. Epicures has some wonderful recipes.

      November 9, 2014
  8. Welcome to FF Suzanne, and thanks so much for bringing this wonderful dish. The ingredients sound just lovely, and just look at those beautiful root vegetables, what a great pairing! I do love Epicurious and use their recipes quite often.

    November 9, 2014
    • Thanks so much Loretta, thank you so much for hosting this week. I totally agree, Epicurious has some wonderful recipes.

      November 9, 2014
  9. I really really love the look of this dish – the miso glazed root vegetables sound wonderful!

    November 9, 2014
  10. I made a miso-mirin glazed roasted root veg dish for one of my cooking classes recently and it was a hit! A little miso goes a long way.

    November 9, 2014
    • It’s wonderful right, I never thought of using miso on vegetables.

      November 9, 2014
  11. My whole family only like breast would this work as well with this? Xx

    November 9, 2014
    • Yes breasts would work just as well. I think they used thighs because they seem very popular. Thanks so much,

      November 9, 2014
      • yes thighs are so popular no idea why my family hates them, might try breasts then thank you 😀

        November 10, 2014
      • I think it would be great with breasts, I honestly prefer to thighs also.

        November 10, 2014
  12. Hi Suzanne, I am just learning to cook with miso and really enjoy the flavor. This is a such a perfect meal with the roasted veggies which I cannot get enough of right now. Beautiful presentation!

    November 9, 2014
    • Thank you, I love miso. Adding to the vegetables and roasting was something new to me and I really love it. Thanks Cheri so much.

      November 9, 2014
  13. This does look super Suzanne– a big plateful you could share with friends at the table. Love your picture of the fresh vegetables all ready to roast– so pretty!

    November 9, 2014
    • Thank you Rhonda. It is such a lovely meal, lots of flavor and so perfect for Fall.

      November 9, 2014
  14. Hi Suzanne, umami is definitely the word to describe this dish, looks superb!

    November 9, 2014
    • Thank you, one bite and you know umami fits perfectly. Thanks Jasline.

      November 10, 2014
  15. Liz #

    gorgeous! And looks so fragrant. Great shot of the veggies and very cool re: CSA 😀

    November 9, 2014
    • Thanks Liz. Those vegetables were so colorful and beautiful I couldn’t resist getting a photo.

      November 10, 2014
  16. Lovely dish Suzanne and the second pictures with Beautiful roots is superb 🙂

    November 9, 2014
  17. It’s great that you can pick what you want in your Farmigo box and that your collection point is close by. Your image of the roasted vegetables is lovely it looks like a painted still life. I wish I could reach in to the web and grab a portion of this dish for this evening’s dinner, it sounds so tasty.

    November 10, 2014
    • Thank you so much, yes I really like that I can pick and choose for my order. Getting a whole big box of food was too much for me so I can get as much or as little as I want. Those roots were amazing.

      November 10, 2014
  18. LOVE all of those root vegetables :))

    November 10, 2014
  19. Yummy! 🙂

    November 10, 2014
    • Hey Linda, thanks so much.

      November 10, 2014
      • Hi Suzanne, forgot to mention that is cool you can go across the street and actually pick out your CSA basket! Of course I don’t do CSA because of the garden, but I totally “get” having to work with only what is sent to you…kind of works like that with the garden = whatever is ready to work with.

        November 10, 2014
      • Yes since i dont have a green thumb so no vegetable garden i rely in green market and CSA for vegetablrs mostly. Wish i was good at growing things like you. CSA is good but not having a choice is a bit of a bummer which us why i like Farmigo.

        November 10, 2014
  20. Oh wow, that looks sooo delicious Suzanne! Am I too late to join you for dinner??? There’s nothing on that plate that doesn’t look perfectly cooked and full of flavour. This is one to be bookmarked and cooked in the near future for sure!

    November 10, 2014
    • Come on over Margot, LOL!!! Thank you it was a really delicious meal.

      November 10, 2014
  21. petra08 #

    I love miso and what a gorgeous way to use it! I love the addition of miso to roasting the veggies. I have saved the recipe and will give it a go! Perfect for those cold and dark winter nights and it looks delicious 🙂

    November 10, 2014
  22. Looks delicious, Suzanna !
    Flora

    November 10, 2014
  23. OMG this looks so good! I think I have to try this on the weekend. I love root vegetables and think the idea of ordering just what you want in a “CSA styled” set up is great. I know people often get things they don’t even know what to do with in those orders, so this make perfect sense. I love this dish!!! (Coriander is a fav for me).

    November 10, 2014
    • I also love coriander, its got such a distinct flavor but is not aggressive. I really like it and the chicken was delicious with it.

      November 10, 2014
  24. I am craving some chicken thighs and a plate full of vegetables right now! We grow coriander every year but I don’t use it much.. this is a great reason to pull it out of the cabinet!

    November 10, 2014
    • Thanks Pamela, I can imagine the plate of vegetables from your gorgeous garden it would be amazing.

      November 10, 2014
  25. Luks delicious and yummy. Have to try…

    November 10, 2014
  26. I’ve never done a miso glaze before and it sounds fantastic! What a delicious recipe.

    November 10, 2014
    • I’ve done miso glaze for fish but never for vegetables. Must say I loved it, really delicious. Thank you.

      November 10, 2014
  27. Yummy Suzanne, its lunch time here and I wish I was eating this instead of my Kale smoothie and yogurt 🙂

    November 10, 2014
    • Kale smoothie and yogurt, well that sounds good too. Thats what I should be having. Thanks Amy.

      November 10, 2014
  28. Beautiful colours! What a delicious sounding dish this is 🙂

    November 10, 2014
  29. This looks so perfect and seasonal. I’m a little bit obsessed with coriander. I feel like falafel isn’t complete without it, or pickle recipes and now I see I can use it on chicken!! This looks so good with the honey and soy sauce too. Yum.

    November 10, 2014
    • You know coriander is not a herb I use a lot but I really like it. I think it’s under utilized in many kitchens. It has such a wonderful subtle flavor. Thanks so much. Totally agree about falafel, must have coriander.

      November 10, 2014
  30. This chicken looks so flavorful!!

    November 10, 2014
  31. Bevi #

    This looks delicious Suzanne!

    November 10, 2014
  32. Coriander adds so much flavor to a dish – love all of the roasted veggies. Delicious meal 🙂

    November 10, 2014
  33. Wow Suzanne love those glazed root vegetables…. yummm. 🙂 🙂

    November 10, 2014
  34. Umani, indeed, Suzanne. Coriander goes so well with chicken. And look at those vegetables so neatly prepped to be glazed with miso. I love it! Yum! 😛

    November 10, 2014
    • Thanks Fae, kind of an east meets west fusion recipe. Really delicious.

      November 11, 2014
  35. I have found so many wonderful recipes on Epicurious and this one looks like a winner! The glaze for the root vegetables sounds fabulous.

    November 10, 2014
    • Thank you Christin, yes totally agree I love the recipes on their site.The roots were amazing.

      November 11, 2014
  36. That photo with all those colorful veggies is so pretty! Those glazed veggies sound SO good. I absolutely love pretty much every type too, always have, even as a kid. I really want to try miso too, I have yet to try it but heard good things!

    November 11, 2014
    • Thank you so much, the veggies were the star here and were so beautiful I couldn’t resist a photo.

      November 11, 2014
  37. Your glazed root vegetables look delicious, I wouldn’t mind them as a side to anything! Love your photos 😀

    Cheers
    Choc Chip Uru

    November 11, 2014
  38. bec {daisy and the fox} #

    ooo yum!! these would make the most delicious dinner 🙂

    November 11, 2014
  39. skd #

    Oh Suzanne, you are the only one who brought chicken to the Fiesta besides Angie that is. And it looks so delicious.thanks for sharing. 😀

    November 11, 2014
    • Thank you so much, I was so happy to bring this. It’s such a wonderful recipe.

      November 11, 2014
  40. Chicken thighs are a juicy part of the chicken and I love cooking with them. So I was happy to see this recipe. I can’t wait to try this out

    November 11, 2014
    • Thanks, thighs are the tastiest I think, very juicy and delicious. Thank you so much.

      November 11, 2014
  41. Yum! I love chicken thighs, Suzanne. This dish looks really delicious to me. ❤

    November 12, 2014
  42. How did I miss this dish? I’m so far behind in reading. Totally my kind of meal.

    December 4, 2014
    • Thank you so much, it is really delicious, especially the roots. The miso glaze is wonderful on them.

      December 4, 2014

Trackbacks & Pingbacks

  1. Chicken Green Tomato Jalfrezi| Fiesta Friday #41 | The Novice Gardener
  2. Exciting Offer From Farmigo And A Sandwich | apuginthekitchen

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