A Japanese-inspired dish. Miso is deliciously savoury and comforting, and has an intensely rich flavour that makes an ideal marinade for chicken. Miso is a form of fermented soy, packed with antioxidants and a useful source of vitamin K for bone and cardiovascular health. This recipe is taken from my book Eat to Get Younger

Miso Ginger Baked Chicken


Difficulty – Easy

Time – 35 minutes baking

Serves – 4

What’s good about it?

A great high protein option that is quick and easy to prepare. Get ahead and prepare this in advance the night before. Leftovers are delicious added to a salad.

  1. Place the chicken in a large bowl. Stir together the miso, ginger, mirin and vinegar, and pour the mixture over the chicken. Coat thoroughly. Cover and leave in the fridge to marinate, ideally overnight.
  2. Preheat the oven to 200°C/400°F, gas mark 6.
  3. Place the shallots in a baking dish and drizzle with oil. Place the 
chicken on top of the shallots with the marinade poured over.
  4. Bake in the oven for 30 minutes until cooked. Remove the chicken 
and shallots from the pan. Pour the cooking juices into a pan with 
the walnuts and maple syrup and simmer for a couple of minutes.
  5. Serve the chicken with the sauce spooned on top and the tarragon scattered over.

Did you Know?

Try adding some additional vegtables to the baking tray – chunks of peppers and courgettes would be excellent.


8 small chicken thighs, boned and with skin left on

75g white miso paste
2 tbsp root ginger, finely grated

4 tbsp mirin
6 tbsp apple cider vinegar

8 shallots, peeled and halved

1 tbsp olive oil
200ml/7fl oz chicken stock

100g/31⁄2oz walnuts, broken

11⁄2 tbsp maple syrup or honey

1 tbsp chopped tarragon