Brief
Rukmini Iyer shares miso chilli chicken with roasted squash and leeks
The Guardian recipe details a one‑tin, one‑hour oven dish that can be reheated or turned into a rice bowl.
By Felo News Desk · Published
Chef Rukmini Iyer proposes a single‑tin, oven‑roasted miso chilli chicken with butternut squash and leeks that cooks for about an hour and yields two servings with leftovers.
What happened
The dish begins by mixing sesame oil, miso paste, grated garlic and ginger. The mixture coats sliced leeks and cubed squash in a large roasting tin, then chicken thighs, skin‑on and bone‑in, are placed on top, slashed with a knife and brushed with the remaining miso mix. The tin is baked at 200 °C (390 °F) for one hour until the chicken is browned and the vegetables are soft.
What the reports add
The Guardian notes that the miso‑garlic‑ginger blend can be applied to the chicken ahead of time, or added five minutes before cooking for a quicker preparation. It also describes a finishing dressing made from soy sauce, sesame oil, lime zest and juice, spring onions, sliced red chilli and chopped coriander, which is whisked and drizzled over the dish ten minutes before the end of the bake.
What was said
"I’m delighted that it’s roasting tin season once again," Iyer wrote for The Guardian. She adds that the lime juice can be omitted if time is short, and suggests a squeeze of lime if the marinade is prepared earlier.
How it came about
The recipe follows Iyer’s earlier focus on versatile, waste‑reducing meals, echoing Felo’s recent coverage of seasonal squash dishes such as the autumn squash recipes featured on October 7. Both pieces highlight the adaptability of squash in different cuisines and the value of cooking once for multiple meals.
Key facts
- The recipe serves two with leftovers for a second meal (theguardian.com)
- Cooking time is about one hour at 200 °C (390 °F) (theguardian.com)
- Ingredients include sesame oil, miso paste, garlic, ginger, leeks, butternut squash and bone‑in chicken thighs (theguardian.com)
- A lime‑y dressing is added ten minutes before the end of cooking (theguardian.com)
Sources
- [1] theguardian.com — originally reported as “Cook once, eat twice: Rukmini Iyer’s recipe for miso chilli chicken with roasted squash and leeks | Cook once, eat twice”
