Miso chicken with aubergines, spring onions & chilli from The Roasting Tin Around the World: Global One Dish Dinners (page 110) by Rukmini Iyer

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Notes about this recipe

  • cook_fresco on September 17, 2021

    Loved this. Doubled the chicken, used 550g regular aubergines (2), 3 big banana shallots (quartered) and double the marinade and dressing. Cooked for 20 mins at 180 (oven runs hot) and another 8 minutes after turning (all that doesn't fit in one layer). The aubergine tastes amazing, the chicken is moist (halved thighs as per recipe) and there's lots of sauce. Would recommend if you like lime/aubergine/miso/soy.

  • kari500 on February 27, 2021

    Made with what I had on hand - 2 medium regular eggplants (not baby) which I diced, a sliced leek and half a chopped red onion (no banana shallots), and added half a diced jalapeno. Doubled chicken, sauce, dressing since I was was serving the family, not 2. I think roasting for 45 minutes would be too much (second recipe from this book, and I think maybe UK ovens somehow cook slower - how would this be possible?). We liked this a lot, especially C.

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