Soy Honey Chicken with Butter Bean Base
4
30 minutes
This delicious Soy Honey Chicken is paired with a creamy butter bean base, making for a hearty and flavorful dish. The chicken is caramelized to perfection, while the butter beans and kale create a rich, comforting side that’s perfect for any occasion.
Ingredients
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4 chicken thighs
1 tbsp Soka Pantry Crunchy Chilli Oil
2 tbsp tamari or soy sauce
1 tbsp honey
1 tsp garlic powder
1 tsp sesame seeds
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2 tbsp extra virgin olive oil
1 leek, thinly sliced
3 cloves garlic, minced
2 tsp white miso paste
1 cup chicken bone broth
2 400g jar butter beans
2 large handfuls kale
Juice of ½ lemon
40 g parmesan, finely grated
Fresh cracked pepper
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Soka Pantry Crunchy Chilli Oil (generously!)
Fresh parsley
Extra parmesan
Crusty sourdough
Directions
Preheat the oven to 200°C.
Mix together the chilli oil, soy, honey, garlic powder and sesame seeds. Coat the chicken thighs and bake for 25–30 minutes until caramelised and golden.
Meanwhile, heat the olive oil in a large pan over medium heat. Add the leeks with a pinch of salt and cook for 8–10 minutes until soft and sweet.
Stir through the garlic and cook for another minute before adding the miso paste. Pour in the bone broth and scrape up any flavour from the bottom of the pan.
Add the butter beans and simmer for around 8–10 minutes until slightly thickened.
Stir through the kale until wilted, then add the parmesan and lemon juice. Season with black pepper.
Spoon the creamy butter beans into bowls, top with the chicken, finish with a generous drizzle of Soka Pantry Crunchy Chilli Oil, fresh herbs and extra parmesan. Serve with warm sourdough for scooping.