Yum Yum Miso Chicken Thighs

I've graduated to cooking again, but make it easy.

Yum Yum: https://cooking.nytimes.com/recipes/1017699-miso-chicken

I have graduated from letting Matt cook postpartum meals for me (love you Matt but I can’t do olive oil s+p on grilled chicken every time we cook chicken and I may have a heart attack if I continue to eat steak with loads of butter and beef tallow as often as you like (like every other day).

This recipe feels like the best next step for me. Making my own dishes again, still chicken thighs...and DAMN IF THIS MISO ISN’T WORTH EVERY PENNY. If you can find it at your grocery store and you can splurge it’s a fun ingredient to splurge on. I want to use it in ice cream and cookies…you must try a tiny pinch of it out of the jar to taste how delightful the flavor is! It’s like a salty umami nut butter—which I’m pretty sure is the most elementary description of miso. Good work, Emily. Good work.

In any case, this is how I plated it. So you know, the bar is as low as leftover rice from several nights ago, and asparagus I threw in the oven on the rack under the sheet pan of chicken so it wouldn’t crisp the asparagus too much. Neither of which I’m sure are inspiration worthy, but it works in our house!

Also, good to note, that I used boneless chicken thighs and kinda eyeballed the bake time, which ends up on the shorter side of what the recipe calls for. Made a big batch and can’t wait to put it on salads and in whole wheat pita sandwiches for an easy lunch.

Godspeed! And let me know if you make it…and if you get to try the miso!!! It’s like cookie dough texture! You’ll see…