Roasted Miso Mushroom Chicken
Servings 4
Ingredients
Roasted chicken
- 4 chicken thighs bone-in, skin-on
- ½ ounce dried porcini mushrooms
- ¼ cup butter softened
- 1 tablespoon white miso
- 4 garlic cloves minced
- 2 tablespoon chives finely chopped
- salt and pepper
Furikake broccoli
- 2 heads broccoli cut into florets
- 2 tablespoon olive oil
- salt and pepper
- juice of ½ lime
- 2 tablespoon furikake
Toasted rice
- 2 tablespoon coconut oil
- 1 cup medium grain rice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups chicken stock
- ¼ cup toasted almonds
- ¼ cup pomegranate arils
- 2 scallions chopped
- 1 teaspoon lime zest
Instructions
- Preheat oven to 400 degrees F.
- In a food processor or blender, pulse the dried porcini mushrooms until they turn into a fine powder. Combine the mushroom powder with softened butter, miso, garlic, and chives until well combined.
- Season the chicken with salt and pepper. Loosen the skin and spread the miso mushroom butter underneath. You want most of the butter under the skin, directly on the flesh. Lay the chicken on a baking sheet and roast for 35-40 minutes or until the juices run clear.
- Roast the broccoli. Toss the broccoli florets with olive oil, salt, and pepper. Spread the broccoli on a baking sheet and roast for 20 minutes or until tender. Remove from heat and season with lime juice. Sprinkle furikake on top and keep warm.
- Meanwhile, make toasted rice. Melt 2 tablespoon coconut oil in a medium saucepot over medium-high heat. Add the rice and stir to coat the grains in the oil. Toast the rice until golden brown, about 5 minutes. Season the rice with salt and pepper. Add the chicken broth and bring to a boil. Cover the pot, reduce heat to low and simmer for 15 minutes or until all of the liquid has evaporated. Let sit for 5 minutes. Remove the cover and fluff the rice with a fork. Stir in the toasted almonds, pomegranate, chopped scallions, and lime zest.
- Transfer the rice to a serving bowl and serve with the roasted chicken and furikake broccoli.