Miso chicken & sweetcorn

medo
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Ingredients

  • 20g butter
  • 1 onion , finely diced
  • 1 garlic clove , finely chopped
  • 350g frozen sweetcorn kernels
  • 1 heaped tsp miso paste
  • 200ml vegetable stock
  • 2 tbsp crème fraîche
  • 8 skin-on chicken thighs, bone cut-out
  • small handful of coriander leaves
  • new potatoes, green beans

Method

  • Heat the oven to 220C/200C/gas 7 or air fryer to 180C.
  •  Heat a deep-sided frying pan or shallow casserole dish on a medium heat. 
  • Add the butter then once melted, stir in the onion and cook for 5 mins until soft. 
  • Stir through the garlic and corn and cook for 2-3 mins. 
  • Dissolve the miso in the stock then pour into the corn, cook for 5 mins. Stir through the crème fraîche and season to taste.
  •  Pour into a baking dish or if air frying, pour the corn mix into an air fryer safe dish.
    1. Add the chicken thighs in the corn skin side up and season the top with salt and pepper. 
    2. Cook in the oven for 30-35 mins or air fryer for 25 mins until the chicken is cooked and crisp. 
    3. Once cooked, remove the chicken and add half the sweetcorn mix to a blender.
    4.  Blitz until smooth then stir back through the rest of the corn and add the chicken on top.
    5.  Scatter over the coriander leaves to serve. Serve up with some buttery new potatoes and green beans.
    6. Add the sauce into a large, labelled freezer bag and add the cooked chicken thighs to a separate bag. 
    7. Store in the fridge or the freezer. 
    8. When needed, if frozen, defrost overnight in the fridge then reheat the corn sauce in a saucepan on the hob and place the chicken into a 180C air fryer or oven at 200C/180C fan/gas 6 for 10-15 mins to heat through until piping hot and crisp up
    9. . Serve with the corn on the bottom and a chicken thigh on top.

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