Rukmini Iyer has introduced a new recipe for miso chilli chicken with roast squash and leeks. The dish involves roasting chicken thighs with vegetables and two dressings.
The recipe uses a marinade of sesame oil, miso, garlic, and ginger for the chicken, squash, and leeks. These ingredients are cooked together in a roasting tin. A separate dressing, made with soy sauce, sesame oil, lime, spring onions, chilli, and coriander, is drizzled over the cooked dish before serving.
The recipe is designed to serve two people with leftovers. Iyer suggests using the remaining chicken, squash, and leeks to create a peanut sauce-topped rice bowl for a subsequent meal.