Sobrecoxas de frango apimentadas com missô e gengibre feitas em uma só panela

Ingredientes

• 7-8 bone-in (skin-on chicken thighs (2 pounds))
• 1 tbsp oil for browning chicken
• 1/2 tsp sea salt
• 3 tbsp miso paste
• 1 2 inch piece fresh ginger (peeled and chopped)
• 4 cloves garlic
• zest and juice of 1 lemon
• 2 tbsp extra-virgin olive oil
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp coconut aminos (or soy sauce)
• 1 tbsp chili garlic sauce

Modo de preparo

1. 1

   Heat oven to 375 °F. Pat chicken dry, sprinkle with salt.

2. 2

   Mix sauce ingredients in a mini food processor or blender and set aside.

3. 3

   Heat oil in oven-proof skillet. When it ripples, add chicken, skin side down. Immediately shake pan to prevent skin from sticking to pan. Brown on one side for 4-5 minutes, turn and brown on the other side.

4. 4

   Drain excess oil. Spoon sauce over chicken, spreading evenly and transfer skillet to oven.

5. 5

   Bake for 20 - 25 minutes or until meat thermometer registers at least 165°F.