Dinner
Rum and Miso Caramel Chicken Thighs
A Cuban-German-Japanese original, chicken thighs glazed in a dark rum and white miso caramel where the Cuban rum tradition and the Japanese fermented soybean depth are built into the glaze together so the sweet caramel richness and the umami depth are structurally inseparable and the rum provides the bridge between both traditions.
$5
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
645Calories
38gProtein
28gFat
58gCarbs
12gSugar
4gFiber
780mgSodium
105mgChol
0gSat Fat
Goes well with
Dark Rum Aged in Oak
local
Jasmine Tea
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Pat 4 chicken thighs dry. Season all over with 0.75 tsp salt and 0.25 tsp pepper. Mix glaze: combine 60ml dark rum, 2 tbsp white miso, 2 tbsp brown sugar, 1.5 tbsp soy sauce, 2 cloves grated garlic, 8g grated ginger, 1 tbsp lime juice, 1 tsp sesame oil in a small bowl.
2
Sear
Heat 1 tbsp neutral oil in an ovenproof frying pan over medium-high. Place chicken skin-side down, sear 5–6 minutes until deep golden. Flip, sear 2 minutes. Remove and set aside.
3
Build
Pour glaze into the pan over medium heat, stirring constantly 3–4 minutes until sugar and miso fully dissolve and glaze coats the back of a spoon. Return chicken skin-side up to pan.
4
Roast
Brush glaze generously over each thigh. Roast at 210°C for 18–20 minutes, brushing with more glaze every 8 minutes. In the final 3 minutes, brush one last layer, increase heat to 220°C to set the lacquer until lacquered and cooked through.
5
Rest
Remove from oven and rest 3 minutes. While chicken rests, halve 2 heads pak choi and char in a hot dry pan 2–3 minutes until charred.
6
Plate
Divide 360–440g steamed jasmine rice between two bowls. Top with glazed chicken thighs and charred pak choi. Scatter 2 sliced spring onions and 1 tsp toasted sesame seeds over. Serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 bone-in skin-on chicken thighs
- 0.75 tsp0.75 tsp fine sea salt
- 0.25 tsp0.25 tsp black pepper
- 1 tbsp1 tbsp neutral oil
- 60ml60ml dark rum
- 2 tbsp2 tbsp white miso paste
- 2 tbsp2 tbsp soft brown sugar
- 1.5 tbsp1.5 tbsp soy sauce
- 2 cloves2 cloves garlic
- 0.50.5 thumb fresh ginger
- 1 tbsp1 tbsp lime juice
- 1 tsp1 tsp sesame oil
- 360–440g steamed jasmine rice
- 22 heads pak choi
- 22 spring onions
- 1 tsp1 tsp toasted sesame seeds
- 11 lime
