Miso chicken with Asian slaw

Serves four

For the Asian slaw

• 150g sweet white miso paste
• 2 tbsp mirin
• 1 tbsp English mustard
• 2 tbsp caster sugar
• 1 tbsp lemon juice
• 12 free-range boneless chicken thighs

• 60g rice vinegar
• 2 tbsp lemon juice
• 25g palm sugar
• 0.75 tsp salt
• 1 clove garlic
• 2 small shallots
• 20g ginger
• 80g mangetout
• 80g carrot
• 1 red chilli
• 100g red cabbage
• 20g picked coriander leaves
• 20g roasted peanuts

Step 1
In a bowl, mix the miso, mirin, mustard, sugar and lemon juice.

Step 2
Add the chicken, rub in the marinade, cover with clingfilm and marinate for at least an hour.

Step 3
Set the oven to 190C/375F/gas mark 5.

Step 4
In a saucepan, heat vinegar, lemon juice, sugar and salt, stir to dissolve the sugar, then bring to a boil for two minutes, to reduce slightly.

Step 5
Leave to cool for 10 minutes, add garlic, shallots and ginger, and set aside.

Step 6
Lay the thighs well apart on a lined baking tray and roast for 20-25 minutes, until cooked through and skin golden.

Step 7
Combine the remaining slaw ingredients and toss in the dressing.

Step 8
Serve with the hot chicken.