One-Pan Miso Chicken Thighs
With honey and chili and turnips (hear me out)
How are we doing? What day is it? Is it 2025 yet?
I’m writing from my parent’s house in Syracuse, NY, tucked away in my little suite in their lower level (re: basement) where I spent the last week and a half for the holidays. My parents moved here from childhood home just a few miles away and I LOVE IT. I have my own bathroom, pillow top queen-size bed and lounge area. As a middle child who ended up with the twin-size bedroom growing up, it’s heaven.
We are still making our way through the last of the sticky toffee pudding, semi-homemade panettone and ham bone & bean soup, and now my sights are squarely set on January. Specifically, a recommitment to weeknight cooking. Before I left for the East coast, I made a 8x8” of butternut squash mac & cheese for my and my boyfriend. We ate that for the better part of the workweek supplemented with homemade freezer bean burritos, tri-tip from his father’s catering company and the occasional handful of arugula All of this food was made with love and nourished us but TBH, it’s not how I prefer to eat day-to-day. That’s what January’s for!
When I head back to the Bay, my first stop will be at Berkeley Bowl West. I can’t wait load up on citrus, bitter greens, fermented vegetables, Phony Negronis and a nice piece of fish. We’ll probably get some extra-firm tofu for sheet pan dinners, sushi rice (because a MOUSE visited our 100-year-old home during the holidays…) and a jar of miso from Shared Cultures. Definitely a loaf of Josey Baker Seed Feast, and the jumbo size jar of Santa Cruz Dark-Roasted Peanut Butter.
These miso-glazed chicken thighs were a little ditty I developed a few years ago, but revisit during the winter months. If you’ve ever been perplexed on what to do with a turnip, this chicken’s your girl. I prefer the smaller, thin-skinned Tokyo/Hakurei turnip variety, but you can use the more common, purple top turnip, too. Peel and cut into wedges before adding to the pan. Throw in a handful of spinach, kale or chard to mimic the effect of baby turnip tops. Scroll down for more tips and alterations.
I love playing around with Japanese ingredients, and I would be remiss not to acknowledge the incredible chefs who’ve taught me over the years, from their books, restaurants, shops and hands-on education, including Candice Kumai, Sylvan Mashima Brackett of Rintaro, Sonoko Sakai and the folks at Oakland’s Umami Mart.
One-Pan Miso Chicken Thighs
Makes 4 servings
Ingredients:
3 tablespoons white miso paste
3 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon tamari
1/8-1/4 teaspoon dried chili
2 pounds (about 4 large) bone-in, skin-on chicken thighs
1 tablespoon umami seasoning
Kosher salt and freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
1 bunch baby turnips, halved, leaves roughly chopped
Thinly sliced scallions, for serving
Furikake, for serving
Hot cooked rice, for serving
Directions:
Preheat oven to 350°F.
In a small bowl, whisk miso, vinegar, honey, tamari and chili, set aside.
Using a paper towel, pat chicken thighs dry. Season generously with umami seasoning, salt and pepper.
Heat oil in a medium oven-safe skillet (like cast-iron) over medium-low heat. Add chicken to pan, skin-side down, and cook, undisturbed, until golden brown, about 10 minutes. Flip thighs and cook 5 minutes more. Transfer thighs to a plate. The thighs will not be fully cooked through.
Add turnips and turnip greens to the pan and cook, stirring occasionally, until lightly golden brown, about 5 minutes.
Add miso mixture and enough water to barely cover vegetables. Bring to a boil over high heat. Return chicken thighs to the pan, skin-side up. Transfer skillet to the oven and cook until chicken is completely cooked through with an internal temperature of 165°F when tested with a thermometer, about 20 minutes. Garnish with scallions and furikake. Serve with rice.
Printable Version:
If you’re like me, you inevitably succumb to the “new year, new pantry” vibe that marketers love to market this time of year. I recommend using up what you’ve got first, then starting fresh with some new condiments and spices if anything has expired. This is the perfect recipe to make as you’re taking inventory.
Miso paste: I originally developed this recipe for a mass publication, and at the time, white miso paste was the variety I saw most commonly at grocery stores (like Trader Joe’s). There is a whole WORLD of miso available. Check out this buying guide to go deeper.
Honey: Use maple syrup, date syrup or brown sugar.
Tamari: Tamari is a richer, gluten-free soy sauce. Swap in traditional soy sauce or coconut aminos.
Dried chili: Use any dried chili powder or flakes, or liquid hot sauce. Or, leave it out completely for a milder flavor.
Bone-in chicken thighs: Use boneless, skinless thighs or breasts, but note the cook time may be a bit shorter. Alternately, use slabs of extra-firm tofu that’s been pressed with a tea towel or paper towel. Sear on each side just as you would the chicken in Step 5, returning to pan and continue to cook as described in Step 6.
Umami seasoning: These are typically mushroom-based seasoning powders widely available nowadays, including Target, Trader Joe’s, Safeway and under the Simply Organic spice brand at most major grocery stores.
Extra-virgin olive oil: Feel free to use any high-heat cooking fat like avocado oil, ghee or refined coconut oil. Be mindful that the chicken thighs render a good amount of fat on their own.
Baby turnips: If you can’t find baby/Tokyo/Hakurei (a rose is a rose…) then pick up a few standard issue turnips, typically with purple tops and thicker skins. Peel them and cut them into 1” wedges before searing. A handful of greens will mimic the effect of the baby turnip greens.
Scallions: Chives or cilantro would be nice. It’s a brown dish, so the green perks it all up.
Furikake: Crumbled-up seaweed snacks + toasted sesame seeds lend a similar effect. Or, leave it out.
Rice: Serve with noodles, roasted or mashed Japanese sweet potatoes.
Super delicious recipe. Definitely putting it in the rotation.