Miso chicken and coconut rice

Miso chicken and coconut rice

Jan 28 2020


35-40 mn

Serves 5

This delicious weeknight dinner will surprise you on how easy it is to prepare! Just a couples of minutes to put the ingredients together and in the oven while the rice cooks!


  • 6 chicken thighs, bone in and skin on
  • 4 tbsp of olive oil
  • 1/2 cup of white miso
  • 2 tbsp of honey
  • 1 tbsp of rice vinegar
  • 1 cup of white jasmine rice (I have used basmati as well)
  • 1 cup of cauliflower rice ( optional but adds veggies so always good)
  • 1 can of coconut milk
  • 1 cup of water
  • 1/2 cup of coconut flakes (optional but adds tons of flavor)
  • Toppings: cilantro, peanuts or cashews, sesame seeds


Preheat the oven at 425F.

Combine the marinade for the chicken by whisking the miso paste, honey, rice vinegar and olive oil. In a baking dish spoon or brush on top of chicken (on all sides). Leave it to rest for a little while. You can always do this up to 24 hours in advance.

Roast the chicken for 30-35 minutes until cooked through (inside temp shows 165F).

Meanwhile combine the rice, caulirice, coconut milk, water and coconut flakes in a medium pot. Bring to a boil and simmer for 20-25  minutes, or until all the water is absorbed.

When the chicken is cooked, plate in on top of the rice and sprinkle some fresh chopped cilantro, sesame seeds and roasted cashews or peanuts.

Leave a comment