Carrageenan Free Miso-Sesame Chicken Thighs Farro Bowl with Roasted Cauliflower
Total time1 hr 20 min
Prep time20 min
Cook time45 min
5.0(21)
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Learn more →Ingredients
4 servings
For the farro
- 1 ½ cups farro
- 3 cups low-sodium chicken broth
- ¼ tsp salt
For the marinade
- 3 tbsp white miso paste
- 2 tbsp toasted sesame oil
- 1 tbsp extra virgin olive oil
- 1 tbsp honey
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 ½ lb total)
- ½ tsp salt
- ¼ tsp black pepper
For the cauliflower
- 1 medium head cauliflower, cut into 1 ½-inch florets (about 4 cups)
- 2 tbsp extra virgin olive oil
- ¼ tsp salt
For the dressing
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp fresh ginger, finely grated
- 1 tbsp extra virgin olive oil
For serving
- 2 tbsp sesame seeds, toasted
- 3 scallions, thinly sliced (green tops only)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment.
- 2
In a small mixing bowl, whisk together the miso paste, 2 tbsp toasted sesame oil, 1 tbsp olive oil, 1 tbsp honey, 1 tbsp grated ginger, minced garlic, and 1 tbsp rice vinegar until smooth. Reserve 2 tablespoons of the marinade in a separate small bowl for basting; set aside.
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