This may well be our new favourite recipe. It has everything we could possibly look for: chilli heat (but at an acceptably fun, let’s-not-shock-the-kids-or-old-folks level); sweet/savoury umami from both miso and gochujang (Korean chilli paste which, if you don’t already know it, is set to become your secret weapon in the fridge. You’re very welcome), glossy unctuousness from the butter… And all in a one-pan package with vegies thrown in? There’s a dinner-time solution right there, whether you whip it up yourself or pull one of ours from the freezer and whack it in the oven. Life is very good.
Serves 4
3 tbs unsalted butter, softened
4 tbs white miso paste*
4 tbs gochujang*
1 clove garlic, minced
2 tsp rice wine vinegar
2 tbs honey
Salt to taste
4 chicken marylands
2 red capsicums, core removed and thickly sliced
2 red onions, peeled and cut lengthways into wedges
Neutrally flavoured oil
To serve: steamed rice and Asian greens or lettuce cups, herbs, cucumber and kimchi
Method
Preheat oven to 200C.
In a stainless steel bowl, mix together the butter, miso, gochujang, garlic, rice vinegar and honey. Taste for salt – it should be pretty salty already from the miso and gochujang already.
Spread the softened miso/chilli butter all over and around the chicken marylands – they should be well coated. Blob some extra on top of each Maryland.
Lightly oil a large baking tray and scatter the red capsicum and onion across its base. Place the marylands on top and roast in the preheated oven for 40-50 minutes, basting occasionally, until the chicken is shiny and cooked through.
Serve with steamed rice and Asian greens or a slaw or, if you’re feeding a crowd, slice the chicken from the bones and serve with butter lettuce cups for wrapping, with any extras you like: cucumber, herbs, kimchi…
*Gochujang, or Korean chilli paste, and white miso paste are available in the international section of most supermarkets or at Asian grocers.