Last weekend, my boyfriend and I took a quick trip to Santa Fe, New Mexico. We desperately needed a few days of sun since it has been almost 9 months of straight rain here in Seattle. To say this winter has been the longest ever is not an understatement.
We enjoyed delicious food, explored the vast dessert and saw tons of breathtaking art. Three days isn’t enough time to see everything there is to see in Santa Fe. It’s a magical town that worms your way into your heart. I can’t wait to visit again. I’ll be writing up a city guide within the next couple of weeks, so keep your eye out for that.
When I arrived home, I felt as if my inner creativity got a zap of new life. It’s been a while since a new recipe has popped in my head, inciting a sense of urgency to get into the kitchen. That’s what happened though late one night when I was dozing off – Honey Miso Braised Chicken Thighs. The title alone was downright tantalizing. I ran to the store early the next morning to test it out and much to my delight it was delicious! The pictures in this post show brown rice, but it came out too crunchy so be sure to use hulled barley instead, which has a nice chewy texture.
These Honey Miso Braised Chicken Thighs are melt in your mouth tender. A rich umami flavored broth bakes into the barley and chicken thighs, creating a one-pot dish that will soon become a new favorite. It’s sweet and salty with plenty of good for you nutrients. After doing a bit of prep work, you stick the pan in the oven and 45 minutes later, dinner is ready. Enjoy!
If you decide to take a chance on these Honey Miso Braised Chicken Thighs, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- ½ cup uncooked whole grain hulled barley
- 1 tablespoons coconut oil
- 4 organic bone-in chicken thighs
- 1 teaspoon salt + pepper
- ½ yellow onion, diced
- 1 tablespoon ginger, minced
- 1 cup frozen spinach
- 1 cup cooked chickpeas, optional
- 1½ cups low sodium vegetable broth
- 2 tablespoons white miso
- ½ teaspoon rice vinegar
- 1 tablespoon honey
- Heat a cast iron pan over medium heat. Add barley to dry pan; cook for 4 minutes or until browned. Remove from pan. Add coconut oil and swirl.
- Sprinkle chicken with salt and pepper. Add chicken thighs to hot pan and cook until golden brown for about 6 minutes. Turn over to the other side and cook for an additional 4 minutes. Remove from pan.
- Add chopped onion and minced ginger to pan, saute until onions are translucent. Stir in frozen spinach and chickpeas.
- In a medium bowl, whisk together vegetable broth, white miso, and rice vinegar. Pour into pan and bring to a boil. Add in honey, and stir until everything is incorporated. Add barley and chicken back into the pan. Cover and bake for 35 - 40 minutes. Serve.