Balanced Miso Chicken

Meanwhile, put the miso paste, mirin and honey in a bowl along with 1 tbsp water per person. Stir together until smooth. Put the chicken thighs in another bowl and pour over half the miso mixture. Use your hands to coat the chicken thoroughly. Set aside. IMPORTANT: Remember to wash your hands after handling raw meat.

Halve, peel and finely slice the shallot. Peel and grate the garlic (or use a garlic press). Halve the chilli, deseed then finely chop. Zest the lime then chop into wedges. Trim the spring onion and thinly slice. Chop the tenderstem in half widthways. 

Heat a drizzle of oil in a large frying pan on medium heat. When hot, lay in the chicken thighs and fry until browned, 1-2 mins each side. Transfer the chicken to the tray with the sweet potatoes and continue to cook in the oven until cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Return the now empty frying pan to medium heat with a drizzle more oil if needed. Add the shallot and fry until soft, 2-3 mins. Stir in the garlic and a pinch of chilli. Cook for 1 minute. Add the tenderstem to the pan and fry for another minute, stirring occasionally, then lower the heat and pour in the remaining miso mixture. Pop a lid (or some foil) on the pan. Cook until the tenderstem is cooked, 3-4 mins.