Spicy Miso and Marmalade Glazed Chicken, with Pickled Ginger Slaw. Savoury, sweet, sharp and spicy - with a little bitterness from charred sugars. Very nice. Inspired by a recipe I read in Nigel Slater's “A Cook’s Book” (fantastic). Thanks also to @ellypear and @lucy Sommer for recipe chats ❤️ Ingredients: - ¼ Chicken - 20g Miso - 40g Marmalade - ½ - 1 Red Chill (your preference) - ¼ small Cabbage - 1 Spring Onion - ½ Carrot - 1 Baby Cucumber (or ¼ regular sized) - 2-3 Pickled Ginger slivers (sushi ginger) - 1 tsp Toasted Sesame Seeds - 1 tbsp Kewpie Mayo (regular is fine) - 1 tbsp Rice Wine Vinegar (or white wine vinegar) - 1 tsp Sesame Oil - A few cranks White Pepper - Pinch of MSG - Pinch of Salt Method: Mix the miso, marmalade and chili into a paste. Coat the underside of the chicken first, roast in an oven for 20 minutes at 180c (355f) or air fry for 12 minutes at 175c (350f). Meanwhile, cut all the veg into skinny matchsticks. Crush toasted sesame seeds (or don’t) and whisk with the rest of the dressing till emulsified. Turn the chicken over, coat the top and return to the oven for another 15-20 minutes or air fryer for 8-10 minutes - until richly amber and lightly charred. Right before serving, stir the dressing through the slaw, and enjoy. (Also good with chips (fries)… naturally) #miso #recipe #foodtok