Miso and Ginger Chicken Thighs with Buckwheat Noodles
Step 1: Preheat oven to 200C.
Step 2: In a food processor, whiz the marinade ingredients until they form a paste. Toss chicken thighs through the paste and refrigerate for 2 hours. Pat off excess marinade.
Step 3: In an oven-proof frypan, seal chicken carefully on skin side then place into the oven in the pan. Bake for 8 minutes, remove from oven and rest for 5 minutes.
Step 4: Warm dressing ingredients in a pan until plum paste is melted, then allow to cool.
Step 5: To prepare the buckwheat noodles, cook to pack instructions, then toss with plum paste dressing and an extra dash of olive oil.
Step 6: To serve, place buckwheat noodles in centre of plate, top with sliced chicken thighs and garnish with spring onion.
440g 2 x 220g boneless chicken thighs with skin on
170g 2 bundles buckwheat noodles
2 spring onion green tops finely cut on angle
4 tbspn miso paste
60g piece of ginger peeled and grated
2 lemons zested
80ml 4 tbspn Extra Virgin Olive Oil
40ml 2 tbspn Verjuice