Coriander Chicken Thighs with Miso-Glazed Root Vegetables

This was very interesting. My husband was suspicious of the miso paste when he found it in the pantry, but once we actually ate the dish, he was won over. I left out the greens as a shortcut. I saved it on my "new favorites" list, and will definitely make it again.

• bhibb0313

• Plano, TX

• 6/3/2019

My guests and I were not impressed. Chicken was OK but had no depth of flavour. Evan after baking for an additional 15 -20 min the vegetables were not soft and the flavour did not surprise or delight. Will not be making this again.

• charmianentine

• Niagara-on-the-Lake, On.

• 3/12/2017

This was a great recipe! In the future, I think I'll go easier on the honey because the vegetables are already naturally sweet (I used golden beets, red beets, parsnips and turnips). Also, I skipped the chicken thighs and used breast instead. I marinated the chicken in brine, and then added the coriander and sauteed it on the stove. Came out perfectly!

• pooja_deshpande

• New York, NY

• 2/2/2017

My grocery store only had white miso and maybe that's more mellow than yellow? The vegetables didn't have any added/extra flavor from the glaze. So disappointing after reading all the reviews. I also didn't find the coriander chicken to have much flavor either. Too bad, thought this would be a keeper.

• Anonymous

• New Jersey

• 10/12/2016

Great recipe! I agree that it's beautiful, especially in the middle of winter, but also has a wonderful aroma while cooking and tastes great. Made it for the first time tonight--requires a fair amount of chopping prep, but it's worth it. I'll surely make it again! The vegetables, by the way, would be great with rice or quinoa as a vegetarian dish. I'm suddenly in love with miso!

• Anonymous

• Pittsburgh, PA

• 1/14/2016

This is both delicious and beautiful! I make this often and its always a hit. I use spinach instead of beet greens and butternut squash or sweet potatoes instead of turnips.

• mlonner

• San Diego, CA

• 7/13/2015

Just made this for the 4th time. The sweet/salty miso glaze with the tang of the lime on the chicken is such a great combination. I am going to definitely try the glaze on some salmon soon.

• suzypoozie

• Denver, CO

• 3/10/2015

I enjoyed this recipe!! The miso and honey together are delicious. This glaze on salmon would also work well. Even my husband, who is not the biggest fan of chicken enjoyed it. He could not, unfortunately, overcome his dislike of most root vegetables. He especially doesn't like beets, which is a real shame as I do. He says they taste like dirt, and while I can't totally deny that, I still like them! I would try this recipe again but substitute the beets with sweet potatoes.

• shearthe

• Nashville, TN

• 3/8/2015

I LOVE this recipe. It's easy, healthy, and super delicious. The only thing I changed is the garlic treatment. It didn't caramelize well when roasted with the veggies, so now I roast the garlic separately (tops cut off, drizzled with olive oil, wrapped tight in foil) and add the roasted cloves when I'm ready to serve. This has become a favorite go to dish. I doubled the recipe for a party and it was a huge hit!

• sarakaufman

• NH

• 3/5/2015

Just made this for the first time, using our pantry full of winter CSA share veggies (mostly root veg). Amazing. I also make chicken thighs as a kind of regular thing, and this really is a great new way to do them. This recipe is being added to our folder of go-to dishes. This would also scale nicely for a larger party (and in my family, 8 thighs plus a mountain of root vegies represents 2 dinners for our family of 4). I really loved the Miso - I might try with a bit more next time (although I don't weigh out my veggies, so I could have had the ratio wrong). The miso plus the coriander - two great new flavors for this dish. I did beets along with everything else and it was fine for me (red hands, red pants, and lots of red veggies - it's all good). I also at least doubled the garlic - and I could have done more. People can take or leave the separate cloves, and if you're someone in my family, you take.

• kevingardner

• Durham, NH

• 1/28/2015

If you use red beets, I suggest you roast them in a separate pan.

• PField

• 1/11/2015

This recipe was fairly easy (a lot of chopping, though!), and turned out great. I have been roasting vegetables more often, and the miso glaze was an interesting variation that was delicious. The whole dish was also very attractive.

• Mar7tha

• Lynnwood, WA

• 1/9/2015

I LOVED this recipe. I found it searching for creative ways to use beet greens-this recipe by far the best. The miso glaze has both flavor and health benefits. Miso was used as a staple in the diet treating radiation victims of Hiroshima and Nagasaki. Dr. Akizuki, a medical doctor in Nagasaki at the time of the bombing, survived and served to help the injured. He observed that survivors had a common diet practice, which was a traditional Japanese diet enriched with Miso. Stumbling across the roasted chicken part of this recipe was serendipitous. In all my years of cooking I confess this was the first time I used corriander as the main spice for a meat. The strong aromatic floral and citrus notes are a delight on the palate. I have made this recipe twice-the first time as is-and I recommend doing so. The second time I made the recipe was for a dinner party and I made some slight variations. I added a little orange zest to the rub, and squeezed a little orange juice on the chicken before transferring from the pan to the oven. Phenomenal. I also took the skin off half of the thighs. In my opinion skin on tastes better, but I do have some fussy health conscious dinner guests who enjoyed the no skin option. I also made a cumin rub. Completely different flavor-warm,smokey, peppery, earthy. The substitute was as good as the original recipe. For the bold and the brave, try it on the second go around!

• Kitchen_Nightmare

• Philly by way of Boston

• 1/7/2015

I have never had coriander as the main spice on a meat, and it is delicious. I describe the flavor as "flowery." It is my new favorite spice of the moment!

• Anonymous

• Seattle, WA

• 11/4/2014

Yummy and presents beautifully on a platter with the chicken thighs on top. I used carrots, turnips, golden beets and red beets, in addition to the red onion and whole garlic cloves. My turnips didn't have green tops so I only used beet greens, but they were delicious with the rest of the dish. Great use of miso, especially if you already have some and are looking for a unique way to use it. Came together in about an hour and a half as stated, including vegetable prep.

• lschmidt

• Portland, OR

• 10/31/2014