Miso peanut chicken legs with shiitake and spinach
Juicy seared chicken legs simmered in a rich umami sauce of white miso, peanut butter, coconut milk, and shiitake mushrooms, finished with fresh spinach and served over rice.
What you need
How Maurice does it
- 1
Heat a splash of oil in a heavy pot over medium-high heat. Sear the chicken legs briefly on all sides until golden, then remove and set aside.
- 2
Add the chopped shallot to the pot and sauté until soft. Add the crushed garlic and cook for 30 seconds until fragrant.
- 3
Add the sliced shiitake mushrooms and stir, cooking until they begin to soften.
- 4
Return the seared chicken legs to the pot. Pour in the chicken stock.
- 5
Stir in the white miso paste and peanut butter until dissolved.
- 6
Add the grated ginger, turmeric, and coconut milk. Stir to combine.
- 7
Cover with a lid and simmer gently for 20–25 minutes, until the chicken is cooked through and tender.
- 8
Stir in the soy sauce and fish sauce. Taste and adjust seasoning.
- 9
Add the fresh spinach and stir until wilted.
- 10
Meanwhile, cook the white rice according to package instructions. Serve the chicken and sauce over rice.
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