Baked Chicken with White Miso and Mandarin Glaze, Creamy Coconut Black Rice, and Sautéed Bok Choy

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a small baking dish or tray with a few drops of the sesame oil.

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   2. In a bowl, whisk together the white miso, mandarin juice, mandarin zest, honey, garlic, ginger, soy sauce, rice vinegar, half of the sesame oil, 1/2 teaspoon salt, and black pepper until smooth.

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   3. Arrange the chicken thighs in the baking dish, coat them well with two-thirds of the glaze, and reserve the remaining glaze for brushing later. Bake for 15 minutes at 220 °C / 425 °F.

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   4. While the chicken starts cooking, place the black rice in a saucepan with the coconut milk, water, and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and simmer gently for 30 minutes, or until the grains are tender and the liquid is almost fully absorbed.

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   5. Carefully remove the dish from the oven, brush the chicken with the reserved glaze, and return it to the oven for 15 to 18 more minutes at 220 °C / 425 °F, until the chicken is fully cooked and glossy. Let it rest for 5 minutes out of the oven.

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   6. When the rice is ready, turn off the heat and let it stand covered for 5 minutes. Then fluff it with a fork so the coconut milk finishes coating the grains into a creamy texture.

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   7. Heat a large skillet over medium-high heat with the remaining sesame oil. Add the bok choy with a pinch of salt and sauté for 3 to 4 minutes until tender but still vibrant. Stir in the scallions and cook for 30 seconds more.

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   8. Serve a bed of creamy black rice on each plate, top with the glazed chicken, and add the sautéed bok choy on the side. Finish with toasted sesame seeds and chopped fresh cilantro.