Roast Chicken with Miso Braised Corn
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Roast Chicken with Miso Braised Corn
Recipe By Courtney Roulston
Ingredients
1 whole Coles free range chicken
1 cup water
4 tbs Squeaky Gate extra virgin olive oil
1 tsp ground cumin
3 cobs corn, husks removed
2 medium brown onions, sliced in half lengthways
½ bunch thyme
2 tsp white miso paste
40g Coles butter
Method
Pre heat the oven to 200 degrees C. Place the corn cobs, onions cut side down, thyme and water into the base of a roasting tray to make a trivet to keep the chicken off the bottom of the tin.
Cut the backbone out of the chicken to butterfly it down flat. Reserve the backbone to make stock in another recipe. Massage the chicken with 2 tablespoons of extra virgin olive oil, ground cumin and sea salt then place on top of the corn. Roast the chicken for 1 hour or until golden and cooked through. Remove from the oven and set the chicken and onions aside to rest.
Remove the thyme sprigs from the tray. Cut the corn kernels off the cobs into the tray and place the tray over a gas burner on a medium heat. Whisk in the miso and butter to the corn and allow to simmer for a few minutes to thicken, adding a dash more water if the pan juices have evaporated.
Place the miso braised onto the base of a serving plate. Top with the chicken and serve.
