Chicken Thighs with Miso Compound Butter and Raw Pak Choi

Name: Chicken Thighs with Miso Compound Butter and Raw Pak Choi
Cook time: 8 min
Total time: 8 min
Yield: Serves 4
Ingredients: 6 Tblsp red miso; 1½ tsp sesame oil; 8 deboned skinless, 80 g each, chicken thighs; juice and zest of 4 limes; 12 Tblsp butter, at room temperature; 1½ tsp ginger, peeled, chopped; 2 cloves garlic, peeled, finely chopped; ½ cup soy sauce; ¼ tsp dried chilli flakes (choose the heat to suit your taste); 100 g pak choi, leaves separated and washed; 1 Tblsp canola oil, enough to cover the base of a pan

Preparation info

Serves
4

Difficulty
Easy
Ready in
10 min

Appears in

Meat Manifesto

By Andy Fenner

Published 2017

About

Compound butter? What the hell is that? Chill. It’s a cheffy name for ingredients creamed into butter. It’s brilliant when added to pretty much anything: grilled chicken (as in this recipe) or vegetables (broccoli, aubergine, asparagus) cooked on a griddle pan or over a fire. Even a juicy piece of beef would be up for it. The recipe below doesn’t require all of the butter, so store the rest in your fridge.

Ingredients

Main course

Ingredients

Method