Bonus Recipe: Baked Miso Chicken & Coconut Rice

Miso-soy marinated chicken with fragrant Jasmine rice & coconut milk baked into a very modern casserole

Hello, and a happy last day of April to everyone!

Throughout April I’ve been sending out recipes that use miso paste as an ingredient. We’ve learned how to make miso mushroom pasta, miso butter salmon, miso butter sweet potatoes and Instant Pot barley soup with miso.

Lucky paid subscribers also get a recipe for lemon miso salad dressing and this final recipe in the series, Baked Miso Chicken & Coconut Rice. My family really loves this dinner and I hope yours does too!

This recipe puts a new spin on the traditional chicken and rice casserole. It combines miso marinated boneless chicken thighs with jasmine rice and coconut milk for a savory, fragrant and modern casserole. The casserole is finished with a generous amount of green onion, for color and flavor. If you want it to be extra-pretty, add a sprinkle of black sesame seeds.

This recipe for baked miso chicken and coconut rice is a favorite for three reasons.

1. It requires very little hands-on cooking. Marinate the chicken the night before. Once the chicken is marinated it will take about 15 minutes to put the dish together + 45 minutes to bake.

2. The flavors are mild and easy to love, but not boring. This recipe brings together a miso-soy sauce marinade, fragrant jasmine rice and coconut milk, plus garlic and green onions. The flavors blend together in a way that is satisfying but not overpowering.

3. You get a two for one recipe. You can use the miso-soy marinade to flavor chicken that you bake separately without rice, if you’re not in the mood for a casserole. Baked miso-soy chicken can be served with broccoli, coleslaw or salad.

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