Best 3 Coriander Chicken Thighs With Miso Glazed Root Vegetables Recipes

Embark on a culinary journey to create two tantalizing dishes that blend East Asian flavors with Western techniques. The Coriander Chicken Thighs, infused with aromatic Thai flavors, are succulent and packed with umami. Accompanied by Miso-Glazed Root Vegetables, these roasted delights bring a delightful balance of sweetness and savory notes.

In a separate culinary adventure, explore the depths of flavor in Beef and Broccoli Stir-Fry, a classic dish elevated with the addition of homemade hoisin sauce. Perfectly cooked flank steak and crisp-tender broccoli florets unite in a savory sauce that will leave you craving more.

Lastly, indulge in the delicate flavors of Steamed Cod with Ginger and Soy, a simple yet elegant dish that showcases the natural sweetness of cod. Steamed to perfection, the fish is complemented by a vibrant ginger and soy sauce that adds a delightful burst of flavor.

These recipes offer a diverse range of culinary experiences, from vibrant Thai-inspired chicken to classic Chinese stir-fry, and the delicate flavors of steamed cod. Each dish presents a unique flavor profile that will tantalize your taste buds and leave you satisfied.

Here are our top 3 tried and tested recipes!

ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES

Roasted Chicken Thighs with Root Vegetables image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 small skin-on, bone-in chicken thighs (about 2 3/4 pounds)
Kosher salt and freshly ground pepper
1 rutabaga (about 1 pound)
1 turnip (about 8 ounces)
1/4 cup grated parmesan cheese
1 teaspoon finely chopped fresh rosemary
1/4 cup low-sodium chicken broth
3 tablespoons country Dijon mustard
2 tablespoons horseradish
1/4 cup fresh parsley, roughly chopped

Steps:

Preheat the oven to 450˚. Generously season the chicken thighs on both sides with salt and pepper. Place skin-side down in a large ovenproof nonstick skillet and set over medium-high heat. Cook until the skin is very golden, about 10 minutes. Remove the chicken to a plate.
Meanwhile, peel the rutabaga and turnip, cut in half and thinly slice. Arrange about half of the vegetables in the drippings in the skillet, going around in concentric circles and overlapping slightly to make an even layer. Sprinkle with half each of the parmesan and rosemary and a big pinch of salt and pepper. Repeat with the remaining vegetables, parmesan and rosemary; season with salt and pepper. Pour the chicken broth over the vegetables and cook until the broth is bubbling, 2 to 3 minutes. Place the chicken skin-side up on top of the vegetables.
Transfer the skillet to the oven and roast until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Meanwhile, stir the mustard and horseradish in a small bowl. Serve the chicken and vegetables with the mustard sauce on the side. Sprinkle with the parsley.

Nutrition Facts : Calories 670, Fat 46 grams, SaturatedFat 13 grams, Cholesterol 264 milligrams, Sodium 895 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 47 grams, Sugar 7 grams

MISO CHICKEN

Miso Chicken image

Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.

Provided by Sam Sifton

Categories main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 tablespoons unsalted butter, softened
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds

Steps:

Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

Nutrition Facts : @context http, Calories 864, UnsaturatedFat 36 grams, Carbohydrate 19 grams, Fat 63 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 1525 milligrams, Sugar 11 grams, TransFat 1 gram

BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES

Balsamic Roasted Chicken Thighs with Root Vegetables image

I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. - Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

4 tablespoons olive oil, divided
3 tablespoons stone-ground mustard
2 tablespoons balsamic vinaigrette
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
6 bone-in chicken thighs (about 2-1/4 pounds)
4 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium sweet potato, peeled and cut into 1/2-inch pieces
4 shallots, chopped
1/4 teaspoon caraway seeds
4 tablespoons minced fresh parsley, divided
3 bacon strips, cooked and crumbled, divided

Steps:

In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.

Nutrition Facts : Calories 480 calories, Fat 27g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 604mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 5g fiber), Protein 27g protein.

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use a well-seasoned cast iron skillet: This will help to create a flavorful crust on the chicken thighs and prevent them from sticking.
Don't overcrowd the skillet: If you overcrowd the skillet, the chicken thighs will not cook evenly. Cook the chicken thighs in batches if necessary.
Cook the chicken thighs over medium heat: This will help to prevent them from burning.
Baste the chicken thighs with the miso glaze frequently: This will help to keep them moist and flavorful.
Serve the chicken thighs immediately with the miso-glazed root vegetables: This dish is best enjoyed hot and fresh.

Conclusion:

This coriander chicken thighs with miso-glazed root vegetables is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken thighs are flavorful and juicy, and the root vegetables are roasted to perfection. The miso glaze adds a sweet and savory flavor to the dish that is sure to please everyone at the table.