Miso Chicken and Sweetcorn: The Ultimate Comfort Food One Pot
An all-in-one warming autumnal one-pot, full of flavour and the perfect meal to have stored in the freezer. Simple enough for a mid-week meal but feels that little bit special.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Oven / Air Fryer
- Cuisine: Fusion
Ingredients
20g butter
1 onion, finely diced
1 garlic clove, finely chopped
350g frozen sweetcorn kernels
1 heaped tsp miso paste
200ml vegetable stock
2 tbsp crème fraîche
8 skin-on chicken thighs, bone cut-out
small handful of coriander leaves
new potatoes (for serving)
green beans (for serving)
Instructions
1. Heat oven to 220C/200C fan or air fryer to 180C.
2. Sauté diced onion in butter for 5 minutes until soft, then stir in garlic and corn for 2-3 minutes.
3. Dissolve miso in vegetable stock and pour into the corn; simmer for 5 minutes.
4. Stir in crème fraîche and season. Place corn mix and chicken (skin-side up) in a baking dish.
5. Cook for 30-35 mins (oven) or 25 mins (air fryer) until chicken is crisp.
6. Blend half the corn mix until smooth, stir back into the rest, and top with chicken and coriander.
Notes
To freeze: Store sauce and cooked chicken in separate bags.
To reheat: Defrost overnight. Heat sauce on hob and air fry chicken at 180C for 10-15 mins to crisp the skin.
Serve with buttery new potatoes and steamed green beans.
Nutrition
- Serving Size: 1 chicken thigh + sauce
- Calories: 517
- Sugar: 0
- Sodium: 0.68g
- Fat: 33g
- Saturated Fat: 11g
- Trans Fat: 0
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 36g
Find it online: https://www.flavourrecipe.com/miso-chicken-and-sweetcorn/